Thursday, April 24, 2014

Zingy salmon & brown rice salad

Zingy salmon & brown rice salad
Zingy salmon & brown rice salad

Prep:15 mins
Cook:25 mins
Skill level EasyServings Serves 3 - 4

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


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.
Recipe from Good Food magazine, July 2011

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