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thai-style salmon and curry rice salad

2 cans King Oscar Alaskan Salmon, drained and chunked
150g wild rice
100g extra virgin olive oil, plus additional for marinade
150g red and green bell peppers
100g leek
100g shrimp
Curry powder
Lemon and lemon juice
2 garlic cloves, chopped
Ground chili pepper and sea salt
1 head lettuce

Pour enough olive oil over shrimp to cover them in a bowl and add chili pepper. Set aside for 15 minutes. Mix boiled rice with 100g olive oil and add salmon pieces, red and green peppers (cut in rings or strips), leek, curry and chopped garlic. Add marinated shrimp. Add chopped lemon pulp, lemon juice, sea salt. Serve on a bed of lettuce. Serves 4.