Name: Salmon and Egg Brown Rice Salad Recipe - Australian Eggs
Total time: 20 min
Yield: 4
Ingredients: 1½ tablespoons wholegrain mustard; 2 tablespoons white wine vinegar; 2 tablespoons olive oil; Salt and pepper; 500g microwave brown rice; 210g canned salmon, drained and flaked; ⅓ cup (50g) roasted almonds, chopped, plus extra for garnish; 3 green onions, chopped, plus extra for garnish; 6 medium boiled eggs, peeled and halved (see tips)

Salmon and Egg Brown Rice Salad

Preparation time 20 mins
Serves 4 people
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Publication 22 November 2022
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Ingredients

1½ tablespoons wholegrain mustard
2 tablespoons white wine vinegar
2 tablespoons olive oil
Salt and pepper
500g microwave brown rice
210g canned salmon, drained and flaked
⅓ cup (50g) roasted almonds, chopped, plus extra for garnish
3 green onions, chopped, plus extra for garnish
6 medium boiled eggs, peeled and halved (see tips)

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.

Notes

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.