Flaked salmon salad recipe

18 October 2017 by
First published: 30 January 2016

Flaked salmon salad recipe

This flaked salmon salad recipe makes an ideal lunch – thanks to its fusion of healthy fats from the salmon, vitamins from the vegetables and the wondrous benefits of antioxidant-rich ‘superfood’ black rice. Plus, it tastes delicious.

Ingredients (serves 4)

300g tenderstem broccoli
2 stalks lemongrass
2-inch piece of ginger
4 cloves garlic
2 mild long red chillies
5g butter
180g black rice
550ml water
3tbsp shiro miso
1 red onion
Half a side of salmon
4tbsp rapeseed oil
2tbsp sesame oil
1 lime zest
Salt and pepper

For the dressing:

1 stalk of lemongrass finely chopped
1tbsp grated ginger
1 clove garlic crushed
3tbsp soy or tamari
2tbsp light soft brown sugar/ Or honey
Juice of 1 lime
1tbsp mirin
1tbsp pure sesame oil


Put a large pot of water to boil on the hob, add a small pinch of salt.

Finely chop the onion, garlic, chilli, lemongrass and ginger.

Set aside half of the lemongrass and ginger.

Heat the rapeseed oil and fry the onion in a large pan. After five minutes when the onion is soft, add the garlic, chilli, half the lemongrass and ginger and a big pinch of black pepper.

After two minutes add the rice, fry for 15 minutes and keep stirring.

It should be toasted, popping and have a rich aromatic smell. Add the water and two of the tablespoons of miso, stir a few more times then turn down to a medium light and cook for 25 minutes.

After the 25 minutes, the rice should be soft but still have a little bite to it.

Drain the rice but keep some of that water and pour it back into the empty saucepan, reduce the liquid until it’s a thick consistency and set aside.

While the rice is cooking you can start the salmon. Add the butter, rub with one tablespoon of miso and one tablespoon of sesame oil, put it on a tray and slip it into the oven at 180°C, for 35 minutes, until it’s soft and flaky.

While the salmon is in the oven and the rice is boiling, cook the broccoli. When the water comes to a boil, add the broccoli and cook for three minutes. Remove from the water, immediately dress with the sesame oil, ginger and lemongrass that was left from the rice.

Combine all the dressing ingredients and then add the reduced cooking liqueur from the black rice.

Add spoonfuls of rice to each plate, then a few strands of tenderstem, and then flakes of salmon.

Recipe courtesy of: karmacans.co.uk

For more…

Check out our Ultimate Guide to Nutrition for tips on making healthy choices every day.

These rice and quinoa veggie burgers are so tasty! Try them for yourself.

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