Name: Zingy salmon & brown rice salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
Ingredients: 200g brown basmati rice; 200g frozen soya beans defrosted; 2 salmon fillets; 1 cucumber diced; small bunch spring onions sliced; small bunch coriander roughly chopped; zest and juice 1 lime; 1 red chilli diced, deseeded if you like; 4 tsp light soy sauce

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Zingy salmon & brown rice salad

Zingy salmon & brown rice salad

Good Food team

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Serves 3 - 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.5 out of 5.46 ratingsRate

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This summery recipe has the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats

Healthy

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Alternatives

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Broccoli & peas with sesame seeds, soy & honey

A star rating of 4 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

200g brown basmati rice
200g frozen soya beans

defrosted
2 salmon fillets
1 cucumber

diced
small bunch spring onions

sliced
small bunch coriander

roughly chopped
zest and juice 1 lime
1 red chilli

diced, deseeded if you like
4 tsp light soy sauce

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Nutrition: per serving

kcal497
fat15g
saturates3g
carbs61g
sugars6g
fibre5g
protein34g
salt1.42g

low

Method

step 1

Cook the rice following pack instructions and 3 mins before it’s done, add the soya beans. Drain and cool under cold running water.
step 2

Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, remove the skin with a fork, then flake.
step 3

Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.

RECIPE TIPS

USE UP LEFTOVER SOYA BEANS

Creamy bean dip for 4. Whizz 400g soya beans with 1 chopped red chilli, 1 garlic clove and juice 1 lime in a food processor. Serve with nachos, salsa and soured cream.

Recipe from Good Food magazine, July 2011

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A star rating of 4.5 out of 5.46 ratings

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