Ingredients:

  • 1 cup (240 g) Pre-cooked Brown Rice or Instant Rice (heated per package instructions)
  • 1 handful (50 g) Mixed Leaf Salad Greens (e.g., baby spinach or rocket)
  • 1 can (145 g / 5 oz) Wild Alaskan Pink Salmon, drained very well
  • 2 tablespoons (30 ml) Mayonnaise
  • 1 teaspoon (5 ml) Dijon Mustard
  • 1 tablespoon (15 ml) Fresh Lemon Juice
  • 1 tablespoon (5 g) Fresh Dill, finely chopped
  • 1/4 teaspoon (1 g) Black Pepper, freshly ground
  • 1/8 teaspoon (0.5 g) Fine Sea Salt (adjust to taste)
  • 1/4 cup (25 g) English Cucumber, diced small
  • 1 medium Spring Onion (Scallion), thinly sliced
  • Pinch Extra fresh dill, for garnishing

Instructions:

  1. Drain the Salmon: Open the canned salmon and ensure it is drained thoroughly. Place the salmon into a medium mixing bowl.
  2. Chop: Quickly dice the cucumber and thinly slice the spring onion. Finely chop the fresh dill.
  3. Prepare the Base: If using instant rice, heat it according to package instructions (approx. 60 seconds). Otherwise, have your pre-cooked rice ready.
  4. Flavour Base: Add the mayonnaise, Dijon mustard, fresh lemon juice, chopped dill, salt, and pepper directly to the bowl containing the drained salmon.
  5. Combine: Using a fork, gently flake the salmon and mix the ingredients until everything is just combined. Avoid over-mixing; you want texture, not a paste.
  6. Fold in Crunch: Gently fold in the diced cucumber and most of the sliced spring onion.
  7. Layer the Greens: Place the mixed leaf salad greens into your serving bowl.
  8. Add the Rice: Spoon the warm (or room temperature) rice next to the greens.
  9. Top: Scoop the entire salmon mixture onto the rice and greens.
  10. Garnish and Serve: Sprinkle the remaining sliced spring onion and a pinch of fresh dill over the salmon mix for presentation. Serve immediately.