I created this low FODMAP salmon and rice salad recipe for the brand Organico using their wild red rice. I’ve only recently started using black rice and red rice and I highly recommend them to anyone who hasn’t tried them! They have a much more satisfying, meaty texture compared to regular brown or white rice and are perfect as a salad base (hot and cold!). I eat a lot of rice because there are so many amazing ways of using it and I love salmon, usually having it at least once a week but this by far one of my favourite dinner creations! It was very popular when I tested the recipe so I will definitely be making it again!
Serves 2
INGREDIENTS:
160g Organico wild red rice (uncooked)
2 salmon fillets
2 tsp garlic infused olive oil
1 tbsp fresh chives, chopped
2 tbsp fresh parsley, chopped
Juice of ½ a lemon
50g carrot, julienne (or grated if you don’t have a julienne peeler)
50g courgette, julienne (or grated)
2 tsp sumac
2 tsp tamari
Pinch of salt & pepper
2 handfuls of rocket
For the marinade:
1 tbsp za-atar
Juice of ½ a lemon
½ tbsp garlic infused olive oil
½ tbsp tamari
METHOD:
- Place the salmon fillets in an ovenproof dish
- To make the marinade simply whisk all the ingredients together, pour it over the salmon fillets then cover the dish with clingfilm and place in the fridge for at least 1 hour (so the salmon has time to marinate)
- Preheat the oven to 180oc
- Cook the rice as per the packet ingredients
- Bake the salmon in the oven for 20-25 minutes (depending on size) until cooked through
- Drain the rice and add it to bowl along with the remaining ingredients (except for the rocket)
- Divide the rice and salmon between 2 bowl and serve with a side of rocket