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Roasted salmon with grapefruit Thai rice salad

Roasted salmon with grapefruit Thai rice salad
Dinner, Lunch, Salads

Low Gi Recipe Logo

SERVES:
6
DIFFICULTY:
Easy
PREP TIME:
25 minutes
COOK TIME:
10 minutes

Ingredients

  • 1 ¼ cup SunRice Low GI white rice
  • 6 pieces salmon (about 125g per serve) skin on
  • 2 tbsp olive oil
  • 2 shallots, thinly sliced
  • 1 cup chopped herbs (coriander, mint, basil)
  • 3 spring onions, thinly sliced
  • cup grapefruit segments

Dressing:

  • cup lemon juice (or lime)
  • 2 small red chilies, finely chopped
  • 2 tbsp Thai fish sauce
  • 2 tbsp olive oil
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Method

  • Preheat oven to 220°C (fan 200°C).
  • Cook both rice according to instructions on-pack.
  • Place salmon pieces skin side down on baking paper in a shallow oven proof dish. Brush with oil and roast about 10 minutes or until the fish starts to flake easily when tested with the point of a thin knife blade.
  • Put the rice into a large bowl with the shallots, fresh herbs, spring onion and grapefruit. Season to taste.
  • Make the dressing by whisking together the lemon juice, chilli, fish sauce and olive oil. Pour over rice mixture and gently toss.
  • To serve, divide the rice salad equally between serving plates and top with a piece of roasted salmon.

Notes

Energy per serve: 2300kJ
Gi estimate: Low

Nutritional information (per serve)

Calories: 550kcal | Carbohydrates: 37g | Protein: 31g | Fat: 30g | Saturated Fat: 5.5g | Sodium: 470mg | Potassium: 550mg | Fiber: 2g | Sugar: 3g
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