Prep: 10 minutes
Cook: 10 minutes
Serves: 4
Difficulty: Cuisine: Saved: | 126 | Recipe by: Australian Eggs |
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Salmon and Egg Brown Rice Salad
Ingredients:
Method:
- Whisk vinegar, mustard and olive oil together in a large bowl. Season with salt and pepper
- Heat microwave rice according to packet instructions. Transfer to bowl. Add salmon, nuts and green onions. Toss well to mix
- Top salad with eggs and garnish with extra nuts and green onions. Season with salt and pepper
Tips & Hints:
- Add eggs to a saucepan and just cover with tap water. Cook over a medium heat. Once the water reaches a simmer, start a timer for 6 minutes. Gently stir the eggs in a clockwise direction, the movement of the water will help centre the yolks. Use a large spoon to remove the eggs from the saucepan. Cool the eggs by running them under cold tap water for 30-60 seconds or placing them in a bowl of iced water. Peel and halve
- Use any nuts available such as walnuts, pinenuts or hazelnuts. Lightly toast in a frying pan or oven
- Substitute brown rice with cooked white rice if desired
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