234. Spring salad
60g brown rice
40g wild rice
1 medium avocado, peeled and diced
2 x 130g fillets Atlantic or Tasmanian salmon (I used frozen)
2 tspns grapeseed or olive oil
Good handful snow peas or sugar snap peas, topped, string removed and sliced open
A bunch asparagus spears, woody ends discarded and sliced into bite sized pieces
1 x 15ml tblspn unsalted butter
A few sprigs Continental parsley and mint, roughly chopped
60g watercress or baby spinach
A few small radishes, thinly sliced
Creamy lemon dressing:
25mls extra virgin olive oil
15mls lemon juice
Sprinkling lemon zest
1/4 tspn raw caster sugar
Sprinkling sea salt and black pepper
2 x 20ml tblspns sour cream
15mls Dijon mustard
Preheat oven to 180C fan forced.
Rub oil and seasoning over each frozen salmon fillet and bake in shallow baking tray for around 20-22 minutes or until rare in the middle and crisp around the edges. Once cooled a bit, flake bite sized pieces into a bowl and set aside.
Add wild rice to medium sized saucepan, fill 3/4 with water then bring to boil, cover and turn down to low for 12 minutes. Add brown rice and cook for a further 25 minutes or until both rices until tender. Drain and set aside.
Add dressing ingredients to small bowl and whisk quickly until combined, creamy and pale coloured. Set aside.
Meanwhile, slow saute asparagus pieces in butter on lowish heat for 2-3 minutes, or until crisply tender and still bright green and remove off the hotplate. Toss through snow peas and season. Set aside.
Add halved snow peas, asparagus, herbs, greens and sliced radish to rice and mix gently in a large salad bowl. Add salmon and avocado pieces and gently toss through. Place on serving plates and drizzle dressing over.
Serves: 2 large, 3 medium sized