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Salmon & Brown Rice Salad With Red Pepper D

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Salmon and Brown Rice Salad with Red Pepper D
2011-02-05 Main Dish
5 34

Perfectly seasoned and broiled salmon is served up with brown rice, black beans, and a flavorful red pepper drizzle to make for a lovely and healthy salad.

  • Servings: 4


4 Salmon Fillets
2 cups Cooked Brown Rice
1 cup Canned Black Beans, drained and rinsed
4 Green Onions, chopped
4 oz jar Roasted Red Pepper
1 Canned Chipotle Pepper
½ cup Olive Oil
Juice & Zest of 1 Large Lemon
1 tsp Cumin
½ tsp Garlic Powder
Salt & Pepper, to taste
Romaine Lettuce Leaves


Preheat broiler. Brush salmon with some olive oil, sprinkle with salt and pepper, then broil on both sides, about 6 minutes per side. Cool to room temperature and remove skin. Break salmon into chunks and add to bowl with rice, beans, and scallions. While salmon is cooking, prepare red pepper drizzle. Place roasted red peppers, chipotle pepper, 2-3 tablespoons olive oil and zest of half of the lemon, in a blender or food processor. Blend until smooth, adding oil one teaspoon at a time if necessary. Mix together the remaining olive oil, lemon juice, lemon zest, cumin, and garlic powder. Pour over salmon and rice mixture, then mix gently. Let stand at room temperature for 15 minutes or refrigerate for longer time. Serve on lettuce leaves and drizzle with red pepper puree.