Dietitian designed grilled salmon salad with brown rice
Ingredients
- ½ cup (100g) brown rice
- 150g skinless boneless salmon fillets
- 75g sugar snap peas
- 100g cherry tomatoes, halved
- ½ Lebanese cucumber, thinly sliced
- ½ red capsicum, cut into thin strips
- 40g button mushrooms, thinly sliced
- 1 tablespoon chopped fresh chives
- 1 tablespoon lemon juice
- 2 teaspoons balsamic vinegar
- 2 teaspoons extra-virgin olive oil
Instructions
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