Rice Salad With Salmon Snow Peas And Asparagus
Total Time: 45 mins
Preparation Time: 20 mins
Cook Time: 25 mins
Ingredients
- Servings: 2
- 1 cup medium grain rice
- 150 g piece fresh salmon
- 60 g snow peas
- 4 asparagus spears
- 6 basil leaves, torn
- 2 teaspoons olive oil
- 2 teaspoons rice wine vinegar
- 2 teaspoons reduced sodium soy sauce
Recipe
- 1 cook rice in simmering water until tender.
- 2 refresh under running cold water and drain.
- 3 steam the salmon until cooked and let cool. coarsely shred the salmon and put aside. blanche the snow peas in simmering water. refresh and put aside.
- 4 snap any tough stalks off the asparagus spears and blanch the spears in simmering water. refresh and put aside.
- 5 add basil leaves and toss all the ingredients together in a bowl and dress with oil, vinegar and soy sauce.
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