• 1/2 cup brown rice (uncooked)
  • 1 capsicum, chopped
  • 2 stalk celery, finely chopped
  • 1 tbs sultanas
  • 1 clove garlic, finely chopped
  • 1 tbs reduced-salt soy sauce
  • 1 tbs lemon juice
  • 2/3 bunch bok choy
  • 240 g salmon fillet
  • spray olive or canola oil spray


  1. .Cook rice according to packet instructions (can take around 30 minutes). Once cooked and cooled, add to a large bowl with the capsicum, celery and sultanas.
  2. To make dressing, combine soy sauce, lemon juice and garlic in a cup. Pour over salad and stir through well.
  3. Put the bok choy in a microwave-proof dish with a lid (or cling film cover) with a tablespoon of water and cook on HIGH for 2 mins or until tender but still bright green.
  4. Meanwhile heat a barbeque grill or large non-stick frypan on high. Lightly spray each side of salmon with oil, reduce heat to medium and cook salmon for 3 minutes each side until golden brown and just cooked.
  5. Serve salmon, bok choy and rice salad together.

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