• 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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating