Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Warm red rice, herb and salmon salad
- Preparation and cooking time
- Total time
- Easy
- Serves 3
Ingredients
- 150g carmargue red rice
- 2 x 125g salmon fillets
- 1 lemon, zested and juiced, plus wedges to serve
- 1½ tsp ground cumin
- ½ tsp ground coriander
- ½ small red onion, finely chopped
- 1 tbsp olive oil
- ½ cucumber, halved, seeds scooped out, and diced
- 12 baby plum tomatoes, quartered
- a small bunch flat-leaf parsley, chopped
- a small bunch mint, chopped
Method
- 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.
