Salmon Salad With Lemon Dijon Dressing

1. 1

   Cook the brown rice and set it aside to cool. To make the salmon, salt the fillet and cover it with the minced garlic. Place slices of lemon on top and bake at 350 degrees until firm and flaky. Let it cool then flake it with a fork into bite size pieces.

2. 2

   To assemble the salad, rinse and dry the lettuce and chop or tear it into pieces (I like mine cut very small). Divide it among two dishes and put half of the cooled brown rice, salmon, garbanzo beans, goat cheese, and cranberries in each dish. Top them with green onions and almonds and drizzle the salad dressing to your liking.

* Per serving · 4 servings · Values may vary.

No additional tips available.