Salmon and brown rice salad with cucumber and lime
Flaky grilled salmon over nutty brown rice, crunchy cucumber and a fresh lime and ginger dressing.
- Time40 min
- LevelEasy
- Costabout £3.90 a head
Ingredients
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Method
- 1
Cook the rice in plenty of boiling water for 25 minutes until tender, then drain and cool a little.
25 min - 2
Heat the oven grill to high. Rub the salmon with half the oil and black pepper.
- 3
Grill for 8 minutes until the flesh flakes easily.
8 min - 4
Whisk the lime juice, ginger and the remaining oil together to make the dressing.
- 5
Toss the rice with the cucumber, spring onion, chilli, coriander and dressing.
- 6
Flake the salmon over the top and scatter with sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.