top of page

Wood Roasted Salmon, Vegetable & Brown Rice Salad

This meal has become a go-to dish in our house, especially on those nights when I know I’ll be home late and need a deliciously nutritious meal on the table quickly.

Normally the man of the house would whip up dinner when I’m going to be late home, however following ankle surgery, a heavy cast and 12 weeks of reduced movement it’s all up to me! This meal has been a savour (I’m quietly singing hallelujah right now!).

I prepare everything ahead of time and cook the rice and roasted vegetables the night before or in the weekend if I know we’re going to be eating the dish by Tuesday. Then the only thing I need to do on the night is toss everything together and make a quick dressing. We’ve been a enjoying a runny fried egg on top for dinner which makes it extra good! However, lunch leftovers are usually just the dish without the egg save for me taking my egg pan to work...which I have been known to do regularly!

Packed with nutritious colourful vegetables, wholegrain rice and omega-3 fatty acids this really is a complete meal in one bowl. I hope it helps to ease the rush to get a delicious week night dinner on the table. It has saved me a number of times!

Salmon salad leftovers_Fotor.jpg

Wood Roasted Salmon, Vegetable & Brown Rice Salad

Serves 4 as a main or 6 as a side dish

  • 1 piece of wood roasted salmon (~250g), broken into rustic chunks

  • 2 cups cooked and cooled brown rice (make it the night prior and keep in the fridge)

  • 2 cups roasted vegetables, cooled (I like to use red onion, garlic, pumpkin, kumara, courgette, carrot…)

  • 2 handfuls of baby spinach

  • 1 runny fried egg per person (optional)

  • ½ avocado, using a teaspoon to scoop chunks out (optional)

Lemon and Mustard Dressing:

  • 3 Tbspn extra virgin olive oil

  • 1 Tbspn honey or pure maple syrup

  • 1 Tbspn wholegrain or Dijon mustard

  • Juice of one lemon

  • Iodised coarse sea salt

  • Freshly ground black pepper

  1. Use a fork to separate the rice and place it into a large serving bowl

  2. Add the roasted vegetables, spinach and chunks of salmon to the rice and stir gently to mix everything together

  3. To make the dressing mix all of the dressing ingredients in a jar with a tight fitting lid and shake until well combined

  4. Pour the dressing over the salad and mix gently throughout the salad. Top with avocado pieces if using.

  5. Place generous spoonfuls of the salad onto individual serving plates and top with a runny fried egg that has been cooked in good quality olive oil


Gluten-free, Dairy-free, Nut-free

Featured Posts
Recent Posts
Search By Tags
bottom of page