Salmon and Edamame Bean Salad

 

This recipe is based on a recipe from The Fast 800 Recipe Book.

Ingredients (serves 2):

25g brown rice

75g edamame beans

2 salmon fillets (cooked)

1 tsp sesame seeds

2 large handfuls of spinach or mixed salad leaves

handful of sugar snap peas

1 medium carrot, coarsely grated

2 spring onions, finely slices

4 radished, trimmed and sliced

1 Tsp vinegarette dressing

Method:

Place the ingredients into a bowl, and drizzle the vinegarette over the top.

Notes:

Yesterday, I cooked extra portions of Sesame Salmon with Broccoli and Tomatoes, and used the salmon in this dish. There was a little broccol and some tomatoes left over. The broccoli was chopped into bite-sized chunks. These were also added to the salad.

I was about to say this was the first time I've had edamame beans, and comment on how similar they are to soya beans. Then I paused, had a quick Google, and read they are immature soya beans. What ever you call then, they are tasty.