Oriental Salmon and Brown Rice Salad
I cooked this recipe regularly when I worked as head chef at the Fruitmarket Gallery Cafe, the leading arts cafe in Edinburgh. This recipe is recommended for lunch 2-4 hours before exercise because it is rich in carbohydrates (brown rice) and protein (salmon). The tamari will help replace any sodium lost during exercise.
Serves 2
Oven: 190°C/375°F/Gas5
2 salmon fillets
1 large clove garlic, peeled and crushed
1” fresh root ginger, grated
4tbs tamari Sauce
3tbs olive oil
225g/8oz brown Rice
1 bunch spring onions, finely sliced
½ cucumber, quartered lengthways then diced
1 small bunch coriander, finely chopped
- Place the salmon fillets in an ovenproof dish. Arrange garlic and ginger over the top. Pour tamari sauce and olive oil over salmon, cover with foil and bake for 20-25 minutes (depending on the thickness of the fish).
- While the salmon is cooking, pour boiling water over the brown rice and cook for 20 minutes.
- When the rice is cooked, drain it and while it is still warm, pour the liquid from the salmon into the rice to allow it to absorb. Flake the salmon and stir it into the rice. Allow to cool for 30 minutes.
- Stir in the spring onions, cucumber and coriander.
It is best served at room temperature.
