Olive Magazine
Warm Salad Recipe with Red Rice and Salmon

Warm red rice, herb and salmon salad

Published: March 25, 2020 at 11:02 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 3

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

  • Gluten free
  • Healthy
Nutrition:
HighlightNutrientUnit
low inkcal443
fat18.6g
saturates3.1g
carbs4.5g
sugars4.6g
fibre4.9g
protein22.9g
salt0.1g
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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

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.

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