Light and Summery Thai Brown Rice and Salmon Salad with a Yoghurt and Herb Dressing

It is very rare that I blog this late on in the evening; on a weeknight I am usually tucked up on bed, but as I’m home alone on a Friday night then it seems the perfect time to blog. Sam is off on his stag do this weekend but I have the Friend’s box set, Thatchers cider and my blog – so the way I see it, I’m winning!!

I whipped this recipe up for lunch a while back but we have eaten so much fish lately I felt I needed to hold back with it, otherwise you’ll think I’ve turned into a fish (I now realise that creates a rather strange picture in your mind).  This does however happen to be one of my favourite meals of late; it’s light, summery, healthy and super punchy with great flavours. If you are on a health kick, or just as obsessed with fish at the moment as I am, then this dish is a must try!

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Serves 2

  • 120g brown rice
  • 1 tbsp olive oil
  • 1 chilli – finely chopped
  • 50g ginger – grated
  • 1 clove garlic – crushed and finely chopped
  • 2 stalks lemon grass – finely chopped
  • 1 pint good quality chicken or vegetable stock
  • 1 tbsp rice wine vinegar
  • 1 tbsp fish sauce
  • Juice ½ lime
  • 1 handful fresh peas (if you’re using frozen just chuck them into the rice just before it is done cooking)
  • 1 carrot – peeled and grated
  • 5 spring onions – finely sliced
  • 100g red cabbage – finely chopped
  • 2 salmon steaks
  • Splash olive oil

For the dressing

  • Selection of your favourite herbs – I used coriander, Greek basil and parsley
  • Juice 1 lime
  • 100g Greek yoghurt

Preheat the oven to 200’C

Rub the salmon with a little oil, place on an oven proof dish or baking sheet skin side down and bake in the oven for 10-15 minutes, depending on the size of the salmon steak.

Once cooked remove from the oven and set aside until the rice is done

Heat the oil in a large saucepan and fry the onion until soft

Stir in the chilli, ginger, garlic and lemon grass and cook off for another 2 minutes

Stir in the rice so it is well coated in the mixture and then add the vinegar and the fish sauce and stir until this has been absorbed.

Add the stock, bring to the boil and then simmer for 25 minutes (or according to the pack cooking times).

While the rice is cooking, make the dressing by simply blitzing the ingredients together – set aside until ready.

Once the rice is cooked, strain it and the pour over some boiling water to remove any starch/stickiness

Stir in the carrot, peas, cabbage, spring onion, lime juice and the salmon.

Plate up the salmon and rice and then serve drizzled with the dressing.

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3 thoughts on “Light and Summery Thai Brown Rice and Salmon Salad with a Yoghurt and Herb Dressing

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