Warm Salad Recipe with Red Rice and Salmon

Warm red rice, herb and salmon salad

  • serves 3
  • Easy

Try this nutritious, spice-packed rice salad for a healthy midweek meal



  • carmargue red rice 150g
  • salmon fillets 2 x 125g
  • lemon 1, zested and juiced, plus wedges to serve
  • ground cumin 1½ tsp
  • ground coriander ½ tsp
  • red onion ½ small, finely chopped
  • olive oil 1 tbsp
  • cucumber ½, halved, seeds scooped out, and diced
  • baby plum tomatoes 12, quartered
  • flat-leaf parsley a small bunch, chopped
  • mint a small bunch, chopped


  • Step 1

    Cook the rice following pack instructions. Put the salmon on a non-stick baking tray, mix 2 tsp of the lemon juice with ½ tsp of the cumin, season and rub all over the salmon.

  • Step 2

    Heat the grill to high. Mix the rest of the lemon juice, zest and cumin with the onion and olive oil, and put in a large bowl. Drain the rice really well then add to the onions, season and toss.

  • Step 3

    Grill the salmon for 5 minutes, then cool a little.

  • Step 4

    Flake the salmon into chunks, discarding any skin and bone, add to the rice with the cucumber, tomato and herbs, and toss gently. Serve with extra lemon wedges.

Discover our best salmon recipes here...

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Nutritional Information

  • Kcals 443
  • Fat 18.6g
  • Saturates 3.1g
  • Carbs 4.5g
  • Sugars 4.6g
  • Fibre 4.9g
  • Protein 22.9g
  • Salt 0.1g