The longevity plate: salmon and wild rice bowl

The longevity plate: salmon and wild rice bowl

40 Minutes
Easy
2-4

Rich in Omega-3 fatty acids, fibre and protein, this vibrant salad features heart-healthy salmon, antioxidant-packed vegetables and a deliciously creamy yet dairy-free cashew dressing.


By SASHA PARKIN, Registered Nutritional Therapist at Wild Nutrition

Method

  1. Start by steaming the vegetables and wild rice (according to instructions).

  2. Prepare and mix all the salad ingredients in a large salad bowl, adding the wild rice once it's cooked.

  3. In a baking tray, lay the salmon onto a large sheet of greaseproof/foil. Top the salmon steaks with a good squeeze of lemon, drizzle of olive oil, salt and pepper.

  4. Loosely wrap and bake at 180 degrees Celsius for 10-15 minutes until the salmon is lightly pink throughout.

  5. Meanwhile, blend the creamy dressing with a good splash of water until smooth.

  6. Top the rice salad with the salmon steaks and drizzles of creamy dressing and enjoy.

 

 

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40 Minutes
Easy
2-4

Ingredients

For the rice salad

  • Whole broccoli head, stems and florets chopped and steamed
  • Two handfuls of fresh/frozen broad beans steamed
  • Bunch of radishes finely sliced
  • 120g Wild rice
  • 100g Pumpkin seeds lightly toasted
  • 30g Parsley, chopped
  • 1 tablespoon of olive oil
  • Pinch of salt
  • Pinch of pepper

For the salmon

  • Four salmon steaks (organic/wild)
  • Half a lemon
  • Olive oil
  • Salt
  • Pepper

For the creamy dressing

  • 100g Organic raw cashews
  • One tablespoon of olive oil
  • Juice from half a lemon
  • One tablespoon of nutritional yeast

Pinch of pepper

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