High in omega 3, this rice salad is a healthy & nutritious lunch for on-the-go.

Ingredients

  • 300 g salmon fillet
  • a knob of butter
  • 200 g long grain rice
  • 20g g frozen garden peas
  • 1 red pepper, finely diced
  • 1/2 cucumber, peeled, seeds removed & 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
  • salt & freshly ground black pepper

Method

  1. Pre heat the oven to 180°C / 350°F
  2. Put the salmon fillet onto a piece of foil on a baking sheet with a knob of butter.
  3. Seal the foil to look like a parcel, and cook in the oven for 15 minutes until cooked through.
  4. Remove from the oven and leave to cool.
  5. 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.
  6. Cook the rice in boiling salted water, add the peas 4 minutes before the end of the cooking time.
  7. Drain and refresh in cold water.
  8. Measure the remaining ingredients into a large bowl.
  9. Add the cooked rice and peas, then flake in the cold salmon and any juices from the foil.
  10. Season well, then cover and chill for half an hour before serving.
AK Club
Forgot Password?

Don't have an account?

Join for these great benefits

Join Now >