Za’atar Salmon & Red Rice Salad

za'htar salmon & red rice salad

za'htar salmon & red rice salad

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


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


  • 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

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