Ingredients
Dressing:
For the poaching liquid:
Method
- In a pot, add the rice and water, bring to a boil and cook for 20-30 minutes or until rice is tender and all the water has been absorbed. Take off heat.
- For the dressing, combine the soy, garlic, chilli, lemongrass, lime juice, and olive oil. Set aside.
- Bring poaching ingredients to a boil. Add the salmon fillets, bring back up to boil then cover with a lid and take off heat. Let it poach for 5 minutes in the water. Remove fish from the poaching liquid and place on a plate to cool before flaking.
- In a large mixing bowl, add rice, green onions, coriander, thai basil, pickled ginger, edamame, and cashews. Pour dressing over salad, toss to combine.
- Serve rice with flaked salmon, topped with more basil and coriander.
More about this recipe
Nutrition per serve:
Calories 535.15kcal/ 2239kJ
Total Fat 35.45g
Carbs 29.12g
Sugars 3.52g
Protein 28.45g
Sodium 660.4mg
Fibre 2.6g
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