Sweet chilli salmon and warm rice salad

  • serves 2
  • Easy

This substantial salad combines delightful sweet chilli salmon with rice, carrot and spring onion. What's more, you'll be round the table tucking in in just 20 minutes.



  • salmon 2 skinless fillets
  • sweet chilli sauce 3 tbsp
  • lime 1, ½ cut into wedges
  • basmati rice 100g
  • white wine vinegar 2 tbsp
  • golden caster sugar 1 tbsp
  • carrot 1 large, julienned
  • spring onions 2, shredded
  • red chilli 1, shredded


  • Step 1

    Put the salmon with the chilli sauce and lime juice in a plastic bag and marinate for 10 minutes. Cook the rice and drain. Whisk the vinegar and sugar and toss with the rice while warm.

  • Step 2

    Grill the salmon for 4-5 minutes until just cooked through. Flake the salmon into chunks. Toss the carrot, spring onions and chilli with the rice, gently stir through the salmon and serve.

Nutritional Information

  • Kcals 491
  • Carbs 57.1g
  • Protein 33g
  • Fat 16.1g
  • Salt 1.71g
  • Saturates 3.1g
  • Fibre 1.8g