Zingy salmon & brown rice salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 - 4
Skip to ingredients
- 200g brown basmati rice
- 200g frozen soya beansdefrosted
- 2 salmon fillets
- 1 cucumberdiced
- small bunch spring onionssliced
- small bunch corianderroughly chopped
- zest and juice 1 lime
- 1 red chillidiced, deseeded if you like
- 4 tsp light soy sauce
Nutrition: per serving
- kcal497
- fat15g
- saturates3g
- carbs61g
- sugars6g
- fibre5g
- protein34g
- salt1.42glow
Method
step 1
Cook the rice following pack instructions and 3 mins before it’s done, add the soya beans. Drain and cool under cold running water.
step 2
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.
step 3
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.
