This competition is now closed Warm red rice, herb and salmon salad 50 minutes serves 3 Easy Try this nutritious, spice-packed rice salad for a healthy midweek meal By Janine Ratcliffe March 25, 2020 at 11:02 am Share on Facebook Share on Twitter Share on Pinterest Share on Whatsapp Email to a friend Advertisement Advertisement Ingredients 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 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... 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 Tags Rice Salmon Gluten free Low calorie Easy serves 3 Dinner Lunch Advertisement You may also like Healthy Best healthy salad recipes Fish and seafood Best salmon recipes Best ever Best ever basmati rice recipes Best ever Best ever rice recipes Best ever Best Jersey Royals recipes Fish and seafood Smoked mackerel, beet and apple salad with creamy horseradish dressing 40 mins serves 4-6 Fish and seafood Spaghetti alle vongole 30 mins serves 2 Fish and seafood Breaded plaice with sauce vierge 30 mins serves 2 Sign up to receive recipe inspiration and foodie openings Sign up to receive recipe inspiration and foodie openings Thanks! Enjoy cooking, eating and exploring! Already have an account with us? Sign in to manage your newsletter preferences Sign in Register Sign me up! By entering your details, you are agreeing to olive magazine terms and conditions. You can unsubscribe at any time.