Have A Plant®: The Plant-Forward Eating Guide
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Fisherman’s Salmon with Rice and Tomatoes

Preparation Time: 20 minutes
  • 2 7-oz. cans salmon
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 tablespoon parsley, finely chopped
  • 1 cup cooked brown rice
  • 1 cup cooked whole corn kernels, chilled
  • 4 large tomatoes, halved and seeded
Put the salmon into a large bowl and flake it with a fork. Make dressing by whisking together the oil, vinegar, and mustard until well blended. Stir in parsley. Add the rice, corn and dressing to the salmon and toss until well-mixed. Place the tomato halves on a platter and fill with the salmon mixture.
 
Serves:
4
 
1 Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
 
Nutrition Information per Serving:
calories: 306
Total Fat: 9.7g
Saturated Fat: 2.1g
% of Calories from Fat: 28%
% of Calories from Saturated Fat: 6%
Protein: 26g
Carbohydrates: 30g
Cholesterol: 39mg
Dietary Fiber: 5g
Sodium: 526mg
 
Each serving provides: An excellent source of vitamin A, vitamin C, folate, calcium, potassium and a good source of magnesium and fiber.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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