We have used wild rice in this recipe however you can use couscous, or omit altogether. The wild rice component is approx 100 calories. For convenience most supermarkets already have premade wild rice that you can microwave.
- 2 fillets salmon, skin on, 150g each fillet
- 1 cup cooked wild rice
- 2 tbsp. lemon juice (1/2 lemon squeezed)
- 2 tbsp. olive oil
- 1 tsp. Dijon mustard
- 1 tbsp. white wine or apple cider vinegar
- 8 cherry tomatoes, quartered
- 80g canned sweet corn, drained
- Chopped coriander or parsley
- Cooking spray
- Salt and pepper to taste
- Cook wild rice as per instructions.
- In a tiny bowl mix the Dijon mustard, vinegar and olive oil.Â Set aside.
- Heat BBQ or griddle pan until hot.Â Spray salmon fillets with a little cooking spray and grill skin side down first for a few minutes then turnâ¦cook to your liking.Â After cooking squeeze the lemon over the fillets, season with salt and pepper, place on your plate.
- In a small bowl mix corn, tomatoes and herbs, season with salt and pepper then mix in the dressing.
- Serve wild rice and salsa with salmon.
Servings: 2 Serving size:333g
|Average Serve||Average 100g|
|Energy||2230 kJ||670 kJ|
|533 Cal||160 Cal|
|Protein||44.5 g||13.4 g|
|Fat, total||25.8 g||7.7 g|
|- Saturated||5.8 g||1.7 g|
|Carbohydrate||28.6 g||8.6 g|
|- Sugars||11.3 g||3.4 g|
|Sodium||264 mg||79 mg|
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