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Sea Cuisine

Golden Rice Salad with Sweet Bourbon Salmon

Two skin-on Atlantic Salmon fillets with sweet bourbon rub & spices sit atop a salad of crisp fresh vegetables, roasted sweet potatoes and aromatic golden rice. Finished with a healthy(ish) twist on a classic dressing this salad provides a savory and modern take on salad for dinner.
Serves: 2


  • 1 package Sea Cuisine Sweet Bourbon Salmon
  • 1 each sweet potato
  • 1 teaspoon Olive Oil
  • 1/4 cup Pomegranate
  • 1/2 cup Shredded Carrots
  • 1/2 cup pecans, lightly toasted
  • 2 ounce green leaf lettuce, or preferred lettuce of choice

For the Golden Rice

  • 1/2 cup golden rice, or preferred type of white rice
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Kosher Salt

For the Greek Yogurt Honey Mustard Dressing

  • 1/2 cup Low Fat Plain Greek Yogurt
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Dijon Mustard
  • 2 tablespoons Stone Ground Mustard
  • 1/4 cup Honey
  • 1/4 cup Apple Cider Vinegar
  • 1 teaspoon garlic, minced
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Cracked Black Pepper
  • 2 tablespoon parsley, chopped fine
  1. Using a fork or sharp knife gently piece the flesh of the sweet potato a few times before microwaving on high heat for 1-2 minutes to soften the sweet potato. Then peel and dice the sweet potato into 3/4" bite sized pieces. Gently toss with the teaspoon of olive oil and if desired season lightly with kosher salt and cracked pepper. Prepare the Sea Cuisine Sweet Bourbon salmon according to the package instructions adding the reserved sweet potato pieces directly to the same sheet tray as the Salmon. Place in the preheated oven until the Salmon is fully cooked and the sweet potato is tender. While the Salmon and sweet potato cooks prepare the dressing.
  2. For the Greek Yogurt Honey Mustard Dressing Simply combine all ingredients in a small mixing bowl and whisk together until fully incorporated. Reserve under refrigeration until ready to use.
  3. For the Golden Rice Add the gold or white rice to a small pot along with the kosher salt and turmeric powder. Cover with approximately 2-3 cups of water. Bring the pot to a boil before turning the water down to a gentle simmer. Cook this way for approximately 20 minutes until the rice is golden, fluffy and cooked through yet still with a fair amount of "bite." Strain, chill and reserve until ready for use.
  4. Assemble the Salad: When the Sweet Bourbon Salmon and sweet potato have completely cooked remove from the oven and allow to cool slightly. Using a fork gently flake the salmon into approximately bite sized pieces. Beginning with a bed of your favorite lettuces begin assembling two salads on dinner plates. After the lettuce top the salad with a generous portion of golden rice before following with the remaining sweet potato, shredded carrots, pomegranate and lightly toasted pecans. Top each salad with one portion of flaked Salmon and serve the reserved Greek Yogurt Honey Mustard Dressing on the side.