This salad is bursting with tropical flavour, brightened up with a floral coconut-lime dressing and sweet pineapple. Plus, it’s topped with omega-3-packed salmon. You’ll love this quick salad stunner in the heat of summer, though it can be made all year long with its season-less ingredients.
Skip stodgy potato salad at your next picnic and use this creamy coconut dressing to coat roasted or steamed baby new potatoes instead.
Tropical Basmati Salad with Coconut-Crusted Salmon
Ingredients
- 4 - 3 to 4 oz (85 to 115 g) skinless organic wild salmon fillets
- 4 Tbsp (60 mL) unsweetened shredded coconut
- 1/4 cup (60 mL) Master Vinaigrette
- 1/2 cup (125 mL) canned coconut milk
- 1 Tbsp (15 mL) fresh lime juice
- 2 tsp (10 mL) fish sauce
- 1 large head romaine lettuce, washed, well dried, and shredded
- 2 cups (500 mL) cooked brown basmati rice, cooled
- 1 cup (250 mL) torn fresh basil (try Thai basil if you can find it)
- 1/2 fresh pineapple, peeled, cored, and cut into medium pieces
- 1 lime, quartered
Nutrition
Per serving:
- calories470
- protein23g
- fat22g
- saturated fat7g
- trans fat0g
- carbohydrates47g
- sugars15g
- fibre7g
- sodium320mg
Directions
01
Preheat oven to 425 F (220 C).
02
Line large baking sheet with parchment paper. Place salmon on baking sheet and press 1 Tbsp (15 mL) shredded coconut onto each piece. Roast for 10 to 15 minutes, until salmon is opaque in centre and flakes easily with fork, and coconut is browned. Flake salmon into large pieces. Set aside.
03
In large bowl, whisk together Master Vinaigrette, coconut milk, lime juice, and fish sauce. Add romaine, rice, basil, and pineapple and toss until incorporated. Place salad in bowls or on plates and top with flaked salmon. Serve with lime wedges for seasoning.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
