Pulled Grilled Salmon with Rice Salad

Step-by-step method

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At a glance

You're looking at a quick, light summer meal that comes together in just 20 minutes—grilled salmon gets flaked into jasmine rice alongside buttery cherry tomatoes, spring onions, and fresh arugula. The beauty of this dish is its simplicity: minimal seasoning on the fish lets its natural flavor shine, and you can serve it warm or cold depending on your mood. It's the kind of easy, no-fuss recipe that works great for weeknight dinners or meal prep.

  1. 1/4

    Grill the fish and season

    Bake or grill the salmon. Season it with just salt and pepper - that's plenty. Fish really doesn't need much extra seasoning.

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  2. 2/4

    Fry the tomatoes and spring onion

    Melt butter in a pan and fry the halved cherry tomatoes along with the spring onion, sliced into rounds - both the white and green parts.

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  3. 3/4

    Mix with the rice

    Put the cooked rice in a bowl. It's up to you whether you want the salad warm or cold - use warm or cooled rice accordingly. Flake the grilled salmon with a fork and add it to the rice.

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Pulled Grilled Salmon with Rice Salad

bohynekuchyne
Active time total 15 min
Prep — Cook 15 min
8 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 8 ingredients

Adjust servings

What's in it?

389 kcal

Calories

27 g

Carbohydrates

27 g

Fats

31 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A great, light summer dish you can easily whip up alongside your grilling. Or grill an extra piece of fish over the weekend, and it'll come in handy for a quick lunch on Monday. This salad isn't complicated cooking at all - just a tip for a really tasty meal.

Gluten-free Fish High-protein Main Course

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