Sweet salmon & warm rice salad

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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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