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Smoked salmon rice salad

Smoked salmon rice salad

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(2 ratings)

Prep: 10 mins No cook

Easy

Serves 4 - 6
Have some leftover smoked fish on your hands? Create this light and fresh Asian-style salad with a chilli and sesame dressing

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (4)

  • kcal269
  • fat8g
  • saturates1g
  • carbs39g
  • sugars3g
  • fibre1g
  • protein9g
  • salt1g
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Ingredients

  • 500g cooked rice, cooled (about 300g uncooked rice)
  • bunch spring onion, sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • ½ cucumber, deseeded and sliced
  • small bag rocket leaves

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • large handful leftover smoked salmon (about 75g)

For the dressing

  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • zest and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp chilli sauce (optional), we used sriracha
  • ½ tsp sugar

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

Method

  1. Whisk the dressing ingredients and set aside. Toss together the salad ingredients in a large bowl with the dressing. Serve from the bowl or pile onto a serving platter.

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Comments, questions and tips

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Comments (1)

avitty's picture
5

Really tasty, however I would use way less than 300 grams of rice.

Questions (2)

lynnenurse78's picture

Can I use a sweet chilli sauce? Also any particular type of sugar? Recipe sounds amazing tho and easy to prepare ahead

goodfoodteam's picture

Hi there, thanks for your question. Yes, sweet chilli sauce will work well in this recipe. Caster or white granualted sugar would both work well, however as you're using sweet chilli sauce instead of the hot chilli sauce you could even leave it out. Enjoy! Thanks again, 

BBC Good Food team

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