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WARM SALMON & RICE SALAD

1/2 cup chopped red bell pepper

 

1/4 cup chopped red onion

 

1 can sockeye salmon

 

2 cups cooked brown rice

 

salt and ground black pepper to taste

 

nonstick cooking spray

Coat a nonstick skillet with cooking spray and heat over medium-high heat. Saute pepper and onion for 2-3 minutes or until onions are translucent. Add salmon (liquid included) and heat thoroughly, 3-5 minutes. Remove from heat and add rice tosalmon mixture, stirring gently to combine. Add salt and pepper to taste.

Nutrition Facts: 727 calories, 51 g protein, 89 g carbohydrate, 16 g fat

I go this recipe from Muscle & Fitness, November 2005 on page 195

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