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Recipe by olive magazine

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1. Put the salmon with the chilli sauce and lime juice in a plastic bag and marinate for 10 minutes. Cook the rice and drain. Whisk the vinegar and sugar and toss with the rice while warm.
2. Grill the salmon for 4-5 minutes until just cooked through. Flake the salmon into chunks. Toss the carrot, spring onions and chilli with the rice, gently stir through the salmon and serve.

Per serving

491 kcalories, protein 33g, carbohydrate 57.1g, fat 16.1 g, saturated fat 3.1g, fibre 1.8g, salt 1.71 g

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• Annie

  22 January 2009

  Annie rated and commented on this recipe

  

  I LOVED this recipe - so simple to make, and such a healthy option. On a health kick, I swopped the sugar for some sweetener, and it still tasted good. Really, really tasty

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• skipperooney

  10 February 2009

  skipperooney rated and commented on this recipe

  

  This recipe is delicious, easy to make and it great as leftovers the next day. I used double the recipe but still only used 1 tbsp sugar to 1/3 cup of white wine vinegar and it worked a treat.

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• ElsieB

  30 June 2009

  ElsieB commented on this recipe

  Going to try this tonight- seems like a really different, healthy take on salmon.

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• Julie Bahrain

  19 September 2009

  Julie Bahrain rated and commented on this recipe

  

  Lovely recipe, easy to make and the left overs were great cold the next day with salad

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• Annie19

  12 October 2009

  Annie19 commented on this recipe

  Looking forward to trying this recipe tomorrow. Plus it is so simple to make.

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Ingredients

• 2 skinless salmon fillets
• 3 tbsp sweet chilli sauce
• 1 lime ½ juiced, ½ cut into wedges
• 100g basmati rice
• 2 tbsp white wine vinegar
• 1 tbsp golden caster sugar
• 1 large carrot , julienned
• 2 spring onions , shredded
• 1 red chilli , shredded

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 2 skinless salmon fillets
• 3 tbsp sweet chilli sauce
• 1 lime ½ juiced, ½ cut into wedges
• 100g basmati rice
• 2 tbsp white wine vinegar
• 1 tbsp golden caster sugar
• 1 large carrot , julienned
• 2 spring onions , shredded
• 1 red chilli , shredded

Per serving

491 kcalories, protein 33g, carbohydrate 57.1g, fat 16.1 g, saturated fat 3.1g, fibre 1.8g, salt 1.71 g

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