Cholesterol-friendly recipe for 3 - 4 people, takes only 25 mins; recipe has basmati rice, soya bean, salmon fillet, cucumber, spring onion, coriander, lime, red chilli and light soy sauce.
Zingy salmon & brown rice salad
Course: Cholesterol-friendly
Servings
3 - 4
servings
Prep time
15 mins
Ingredients
- Basmati Rice: 200g brown basmati rice
- Soya Bean: 200g frozen soya beans, defrosted
- Salmon Fillet: 2 salmon fillets
- Cucumber: 1 cucumber, diced
- Spring Onion: small bunch spring onions, sliced
- Coriander: small bunch coriander, roughly chopped
- Lime: zest and juice 1 lime
- Red Chilli: 1 red chilli, diced, deseeded if you like
- Light Soy Sauce: 4 tsp light soy sauce
Directions
- Cook the rice following pack instructions and 3 mins before it's done, add the soya beans. Drain and cool under cold running water.
- 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.
- 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.
