Zingy salmon & brown rice salad
This summery recipe has the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats
- Prep: 15 mins
Cook: 25 mins
- Serves 4
- Easy
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
Use up leftover soya beans
Creamy bean dip for 4. Whizz 400g soya beans with 1 chopped red chilli, 1 garlic clove and juice 1 lime in a food processor. Serve with nachos, salsa and soured cream.
Method
-
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.
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