Smoked salmon rice salad
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- 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
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 269 |
| fat | 8g | |
| saturates | 1g | |
| carbs | 39g | |
| sugars | 3g | |
| fibre | 1g | |
| protein | 9g | |
| salt | 1g |
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.
Goes well with
Recipe from Good Food magazine, December 2013
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