Salmon & Rice Salad

Rice Salad

Ingredients

300g/ 10 oz salmon fillet
A knob of butter
200g / 7 oz long grain rice
200g frozen garden peas
1 red pepper, finely diced
Half cucumber, peeled and seeds removed and diced
1 small bunch spring onions, finely sliced
2 tbsp flat leaf parsley, chopped
2 tbsp dill, chopped
2 tbsp chives, chopped
2 tbsp olive oil
3 tbsp rice wine vinegar
1 tsp runny honey

Method

Pre heat the oven to 180C / 350 F Fan 160 C

Put the salmon fillet onto a piece of foil on a baking sheet with a knob of butter. Seal the foil to look like a parcel, then cook in the oven for 15 minutes until cooked through.

Remove from the oven and leave to cool. Alternatively you could cut the salmon into chunks, put it into a saucepan and poach in fish stock over a medium to low heat for about 7 minutes or until the fish flakes easily with a fork.

Cook the rice in boiling salted water, add the peas 4 minutes before the end of the cooking time. Drain and refresh in cold water.