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Warm red rice, herb and salmon salad

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

50 minutes
serves 3
Easy

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

By Janine Ratcliffe

Published: March 25, 2020 at 11:02 am

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.