Fitness - Summer Salmon Rice Salad

Makes 4 serves. A fresh brown rice salad with flaked pan-cooked salmon, peas, cucumber and greens, tossed in a lemon dressing.

Ingredients

150 g	brown rice
170 g	salmon fillet
80 g	frozen peas, thawed
2	medium cucumbers, chopped
1 small handful	basil leaves, chopped
1 large handful	spinach leaves, shredded
1 small handful	Italian parsley, chopped
to taste	sea salt and ground black pepper
60 ml	olive oil (lemon dressing)
1	garlic clove, crushed (lemon dressing)
1	juice and zest of lemon (lemon dressing)

To cook the rice, bring the rice and 500ml water to the boil in a small saucepan over high heat, stirring occasionally. Reduce the heat to low and simmer, covered, for 20-25 minutes or until the liquid has been absorbed and the rice is tender. Remove from the heat and leave to stand, covered, for 5 minutes. Set aside to cool. To save time, the rice can be cooked the night before and stored in an airtight container in the refrigerator.
Heat a medium non-stick fry pan over medium heat and drizzle with oil. Add the salmon and cook for 5-6 minutes or until cooked to your liking, turning occasionally. Transfer to a plate and set aside to rest for 2 minutes. Flake the salmon into bite-sized pieces using two forks and set aside.
Fill a medium saucepan with water and bring to the boil. Add the peas and cook for 1 minute. Refresh in iced water, drain and set aside.
To make the lemon dressing, whisk the oil, garlic, lemon juice and zest together in a small bowl.
Place the rice, peas, cucumber, spring onions, spinach and parsley in a mixing bowl. Drizzle over the dressing, season with salt and pepper, if desired and toss gently to combine. Add the salmon and toss gently to combine.
To serve, place the rice salad on a serving plate and enjoy!