Name: Zingy salmon & brown rice salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
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

Zingy salmon & brown rice salad

This summery recipe has the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats

40 min total 15 min prep 25 min cook 4 497 cal

Ingredients

4 serv.

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

Instructions

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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.
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.
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.