- 0:10 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Have dinner on the table super fast with clever shortcuts and this easy salmon and Greek rice salad recipe.
Ingredients
- 2 x 270g packets frozen Atlantic salmon provencale
- 450g packet microwave long grain white rice
- 200g mini roma tomatoes, halved lengthways
- 2 Lebanese cucumbers, diced
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- 1/2 small red onion, thinly sliced
- 2/3 cup crumbled Greek feta cheese
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- Lemon wedges, to serve
Method
- Step 1Cook fish following packet directions.
- Step 2Meanwhile, cook rice following packet directions. Place rice in a large bowl. Using a fork, stir to separate grains. Set aside for 5 minutes to cool. Add tomato, cucumber, parsley, onion and feta. Drizzle with lemon juice and oil. Season with salt and pepper. Toss to combine.
- Step 3Serve salmon with rice salad and lemon wedges.
- Low carb
- Low sugar
- Lower gi
Nutrition
2540 kj
Energy
33g
Fat Total
12g
Saturated Fat
2g
Fibre
43g
Protein
115mg
Cholesterol
541.72mg
Sodium
3g
Carbs (sugar)
32g
Carbs (total)
All nutrition values are per serve
Notes
Use 4 fresh salmon fillets sprinkled with 2 teaspoons mixed herbs instead of salmon provencale and save around $3.34 in total.
- Author: Annette Forrest
- Image credit: Jeremy Simons
- Publication: Super Food Ideas
