Salmon, Rice & Herb Salad

Flaked salmon with rice, cucumber, tomato, peas, fresh herbs and lemon for a light but protein-rich meal.

🔎 Equipment

Oven tray, mixing bowl, knife

🥘 Ingredients

• Ready-cooked rice - 125 g
• Salmon fillet - 125 g
• Lemon - ½
• Ground cumin - ½ tsp
• Red onion, finely chopped - ¼
• Cucumber - ⅙
• Baby plum tomatoes - 3
• Fresh parsley - handful
• Fresh mint - handful
• Olive oil - ½ dessertspoon
• Frozen peas - 25 g

👨‍🍳 Method

1. Preheat the oven to 170°C (140°C fan). Place the salmon fillet on a baking tray. Mix half of the lemon juice with the ground cumin and rub over the salmon. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
2. Heat the ready-cooked rice according to the packet instructions, fluff with a fork and allow it to cool slightly.
3. Mix the remaining lemon juice with the lemon zest, olive oil, onion, tomatoes, cucumber, peas and herbs, then stir through the rice.
4. Remove the skin from the salmon and flake the fish into the rice mixture. Serve with the lemon wedge.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Salmon, Rice and Herb Salad ↗

View the original recipe on the source website