Black Rice Salad with Edamame and Cashews with Poached Salmon | IGA Recipes

Ingredients

• 1/2 cup black rice, rinsed
• 4 100g salmon fillets, skin off
• 1/2 cup frozen edamame, shelled and blanched
• 1 tbsp pickled ginger, julienned
• 1/2 cup cashews, toasted and roughly chopped
• 2 tbsp coriander, chopped + extra for garnish
• 2 tbsp spring onions, chopped
• 2 tbsp thai basil, chopped + extra for garnish
• Dressing:
• 1/4 cup extra virgin olive oil
• 1/3 cup low sodium soy sauce
• 2 garlic cloves, crushed
• 3/4 stick lemongrass, thinly sliced - reserving tough outer layer for poaching
• 1 long red chilli, deseeded, chopped
• 1 lime, juiced
• For the poaching liquid:
• 3 cups water
• coriander roots, washed
• 1 lemongrass stalk
• spring onion tops
• 3 slices of fresh ginger
• 1 tsp whole peppercorns
• 1 tbsp salt