Zingy Salmon & Brown Rice Salad
This vibrant and flavorful salmon and rice salad is a delightful mix of tender salmon, nutty brown basmati rice, and refreshing cucumber, all intertwined with the zing of lime zest and heat of red chilli. The combination of textures and colors makes this dish not only delicious but also visually appealing. Perfect for a light and satisfying meal on a warm day!
— Constant Cookbook
Ingredients
- 200g brown basmati rice
- 200g frozen soya beans , defrosted
- 2 salmon fillets
- 1 cucumber , diced
- small bunch spring onions , sliced
- small bunch coriander , roughly chopped
- zest and juice 1 lime
- 1 red chilli , diced, deseeded if you like
- 4 tsp light soy sauce
Instructions
- Cook the rice following pack instructions and 3 mins before it’s done, add the soya beans. Drain and cool under cold running water.
- Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.
- Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 3 - 4
Nutrition
- Calories: 497 calories
- Fat Content: 15 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 61 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 1.42 milligram of sodium
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