Black Rice, Broccoli and Salmon Salad Recipe

Ingredients

• 1 cup black rice, rinsed and drained
• 2 cups water
• ½ teaspoon salt
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 1 garlic clove, grated
• 1 tablespoon honey
• 1 teaspoon grated fresh ginger
• 225g boneless salmon fillet
• 1 avocado, diced
• 1 small red onion, finely sliced
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. In a medium saucepan, combine the black rice, water and salt. Bring to a boil, then reduce the heat and simmer, covered, until the rice is tender and the liquid has been absorbed, about 40-45 minutes.
2. While the rice is cooking, preheat your oven to 200ºC/400ºF.
3. Place the broccoli florets on a baking sheet, drizzle with olive oil and toss to coat. Roast in the oven for 15-20 minutes, or until browned and tender.
4. Meanwhile, whisk together the lime juice, garlic, honey and ginger in a small bowl to make the dressing.
5. Place the salmon fillet on a lined baking tray, skin side down. Rub a tablespoon of the dressing over the salmon, reserving the rest. Bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Once the rice is cooked, let it cool slightly. In a large bowl, combine the black rice, roasted broccoli, avocado and red onion.
7. Flake the cooked salmon fillet over the top of the salad and drizzle with the remaining dressing. Garnish with chopped cilantro leaves.
8. Enjoy!

Verdict

This black rice, broccoli and salmon salad is a perfect combination of flavors and textures. The nutty black rice pairs perfectly with the tender roasted broccoli and the succulent baked salmon. The dressing is tangy and slightly sweet, which balances out the dish perfectly. The addition of diced avocado adds a touch of creaminess and cilantro leaves add a fresh, herbaceous note. This salad is easy to make, nutritious and absolutely delicious!

Serving Suggestions

This salad is a perfect light meal on its own, or can be served as a side dish alongside grilled chicken or steak. It also makes a great lunchbox option that can be made in advance and stored in the fridge for a few days.