Warm red rice, herb and salmon salad

Name: Warm red rice, herb and salmon salad
Total time: 50 min
Yield: 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

Janine Ratcliffe

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Serves 3

Easy

Total time: 50 mins

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

Gluten free

Healthy

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Ingredients

Nutrition

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

Nutrition: per serving

kcal443

low
fat18.6g
saturates3.1g
carbs4.5g
sugars4.6g
fibre4.9g
protein22.9g
salt0.1g

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.

Discover our best salmon recipes here...

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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