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Zingy salmon & brown rice salad

Zingy salmon & brown rice salad

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A star rating of 4.5 out of 5.41 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 3 - 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal497
fat15g
saturates3g
carbs61g
sugars6g
fibre5g
protein34g
low insalt1.42g
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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

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.

Goes well with

Recipe from Good Food magazine, July 2011

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A star rating of 4.5 out of 5.41 ratings
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