The BBC Good Food logo
Smoked salmon rice salad

Smoked salmon rice salad

A star rating of 4 out of 5.5 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • 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

  • Gluten-free
Nutrition: per serving (4)
HighlightNutrientUnit
low inkcal269
fat8g
saturates1g
carbs39g
sugars3g
fibre1g
protein9g
salt1g
Advertisement

Ingredients

  • 500g cooked rice , cooled (about 300g uncooked rice)
  • bunch spring onion , sliced
  • ½ cucumber , deseeded and sliced
  • small bag rocket leaves
  • large handful leftover smoked salmon (about 75g)

For the dressing

  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • zest and juice 1 lemon
  • 1 tsp chilli sauce (optional), we used sriracha
  • ½ tsp sugar

Method

  • STEP 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.

Recipe from Good Food magazine, December 2013

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content