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Grilled Salmon Rice Salad

Prep Time:

20 minutes

Cook Time:

12 minutes

Serves:

4-6 Servings

About the Recipe

Picture this: tender, flaky salmon with a hint of smokiness from the BBQ, nestled on a bed of fragrant jasmine rice, and tossed with crisp, vibrant vegetables. This Grilled Salmon and Rice Salad is more than just a meal—it's a celebration of the season's freshest flavors. With sweet, juicy corn and crunchy bok choy adding delightful texture, each bite is a burst of summer in your mouth. Whether you're hosting a backyard BBQ or looking for a refreshing weeknight dinner, this dish promises to impress with its vibrant colors, tantalizing aromas, and delicious taste. So, fire up the grill, gather your favorite people, and let's dive into this fun and fabulous recipe that screams summer!

Ingredients

Salmon Marinade
  • 1 tablespoon olive oil

  • 1 tablespoon soy sauce

  • 1 lime, juiced

  • 1 clove garlic, minced

  • salt, and pepper to taste


Salad
  • 2 salmon fillets

  • 1 cup cooked jasmine or basmati rice (cooked & cooled)

  • 1 cup fresh corn kernels (grilled or sautéed)

  • 2 cups baby bok choy, thinly sliced

  • 1 cup cherry tomatoes, halved

  • 1/2 cucumber, diced

  • 1/4 red onion, thinly sliced

  • 2 tablespoons fresh cilantro or green onions, chopped (optional)


Dressing
  • 3 tablespoons olive oil

  • 2 tablespoons soy sauce

  • 1 tablespoon rice vinegar

  • 1 tablespoon lime juice

  • 1 teaspoon honey

  • 1 clove garlic, minced

  • Salt and pepper, to taste

Preparation

1.Cook your rice:

  • Before preparing the rest of the ingredients, wash and cook your rice as per the instructions on the package.

2. Marinate the Salmon:

  • In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon soy sauce, lime juice, minced garlic, salt, and pepper.

  • Marinate the salmon fillets in this mixture for at least 15 minutes.

3. Grill the Salmon:

  • Preheat your grill or a grill pan over medium-high heat.

  • Grill the salmon fillets for about 4-5 minutes per side, or until cooked through and slightly charred.

  • Let the salmon cool slightly, then flake into large chunks.

4. Prepare the Vegetables:

  • Grill or sauté the corn kernels until tender and slightly charred.

  • Thinly slice the baby bok choy, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.

5. Make the Dressing:

  • In a small bowl, whisk together the remaining olive oil, soy sauce, rice vinegar, honey, salt, and pepper to taste.

6. Assemble the Salad:

  • In a large bowl, combine the cooled rice, grilled corn, sliced bok choy, cherry tomatoes, cucumber, and red onion.

  • Drizzle the dressing over the salad and toss to combine.

7. Serve:

  • Divide the rice salad among plates or bowls.

  • Top each serving with chunks of grilled salmon.

  • Garnish with chopped cilantro or green onions if desired.


This rice salad is a vibrant, refreshing dish perfect for summer meals. The combination of flavors and textures from the grilled salmon, fresh vegetables, and tangy dressing makes it a delicious and healthy choice.


Enjoy!

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