Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
Grill the salmon for 5 minutes, then cool a little.
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.