Citrus Salmon & California Walnuts with Rice Salad – Recipe
Featuring fresh ingredients and bold flavours, California Walnuts has created three new bright and beautiful salad dishes perfect for Summer.
The new recipes are brimming with healthy, seasonal ingredients such as strawberries, peppers and rocket, as well as deliciously mild and creamy California Walnuts, for extra taste and crunch. And this Citrus Salmon & California Walnut Rice Salad recipe could be one for you to try.
Prep time: 10 minutes
Cook time: 10 minutes
(for 2 people)
- 2 small salmon fillets
- 2 oranges
- 250g pouch microwaveable brown basmati rice
- 75g California Walnuts, toasted
- 50g pitted black olives, halved
- ½ x 28g coriander, roughly chopped
- 1 tbsp toasted sesame oil
- 1 tsp honey
Poach the salmon in simmering water for 8-10 minutes until just cooked through, remove the skin and break into large flakes.
Meanwhile, cut the ends off the oranges and remove the skin and pith with a sharp knife, remove the segments reserving the juices in a bowl. Heat the rice according to pack instructions and mix in the orange segments without the juice, walnuts, olives, coriander and salmon flakes.
Whisk the oil and honey into the reserved orange juice, season and toss into the salad.
Try swapping the olives for capers and try other types of rice pouches.