Sweet chilli salmon and warm rice salad
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 2 skinless fillets salmon
- 3 tbsp sweet chilli sauce
- 1 lime½ cut into wedges
- 100g basmati rice
- 2 tbsp white wine vinegar
- 1 tbsp golden caster sugar
- 1 large carrotjulienned
- 2 spring onionsshredded
- 1 red chillishredded
Nutrition: per serving
- kcal491
- fat16.1g
- saturates3.1g
- carbs57.1g
- fibre1.8g
- protein33g
- salt1.71g
Method
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.
