Zingy salmon & brown rice salad

2 of five a day 30-60 minutes 4 servings 600 kcal or less basmati rice bbc good food magazine july brown rice coriander cucumber cucumbers diner dinner five a day good for you healthy light soy sauce lime limes main course mains quick red chilli red chillies salad salmon salmon fillet salmon fillets soya bean soya beans spring onion spring onions super super healthy supper vitamin c

N/A

Source

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

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.