Curried rice and salmon salad

Name: Curried rice and salmon salad
Cuisine: Asian, Indian
Ingredients: 3 cups boiling water; 1 cup long grain brown rice; 2 two. Curry powder; 1 tsp. Ground cumin; 1 cup frozen peas, thawed; 1/2 cup green onions; 1/2 cup raisins; 1/4 cup chopped fresh parsley; 1 can 213g. Sockeye salmon, drained and flaked; Raspberry wine vinegar; 1 Tbsp olive oil; 1 Tbsp water; 2 tsp. Curry powder; Salt and pepper

2 steps

Bright red sockeye salmon looks pretty in this salad, though tuna or cooked chicken also works well. Serve in hollowed out tomato halves or spoon into a pita.

Updated at: Thu, 17 Aug 2023 13:22:14 GMT

Nutrition balance score

Great

Nutrition per serving

Calories251.9 kcal (13%)

Total Fat6.2 g (9%)

Carbs38.2 g (15%)

Sugars10 g (11%)

Protein11.6 g (23%)

Sodium315.5 mg (16%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 cupswater

boiling

1 cuplong grain brown rice

2 twoCurry powder

1 tspground cumin

1 cupfrozen peas

thawed

½ cupgreen onions

½ cupraisins

¼ cupfresh parsley

chopped

1 x 213gSockeye salmon

can, drained and flaked

Raspberry wine vinegar

1 Tbspolive oil

1 Tbspwater

2 tspcurry powder

salt

pepper

Instructions

Step 1

Bring water to boil; add rice, curry powder and cumin. Reduce heat to medium low, cover and simmer forv40 minutes or unti rice is tender and water absorbed. Fluff with fork. Let cool. Add peas, onions, raisins and parsley; stir to mix. Set aside.