Go Back Email Link
+ servings

Roasted salmon with grapefruit Thai rice salad

Low Gi Recipe Logo
25 minutes
10 minutes


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


  • cup lemon juice (or lime)
  • 2 small red chillies finely chopped
  • 2 tbsp Thai fish sauce
  • 2 tbsp olive oil
Roasted salmon with grapefruit Thai rice salad


  • 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.


Energy per serve: 2300kJ
Gi estimate: Low

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)

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