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Yummy Salmon and Rice Salad

  • EF
Yummy Salmon and Rice Salad

Description

This light, tasty dish is full of flavour, plus it’s quick and easy to prepare. Tots enjoy the crunchy texture of the cucumber and sweet pepper and oily fish is an excellent source of omega 3.

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Cooking time:

Method

  1. Pre-heat the oven to 180°C/160°C fan/Gas 4. Put the salmon onto a piece of foil on a baking tray and add a knob of butter. Seal foil and put in the oven for 15 minutes until cooked through. (Alternatively, cook in the microwave for a few minutes.) Remove from oven and leave to cool.
  2. Cook the rice according to the packet instructions, adding the peas 4 minutes before the end of the cooking time. Drain and refresh in cold water.
  3. Measure the remaining ingredients into a large bowl. Add the cooked rice and peas, then flake in the cold salmon and any juices from the foil. Season, cover and chill for half-an-hour before packing for the picnic or serving.

Recipe by Annabel Karmel.

Each portion contains

  • Calories:

    455 kcal

    ,

    22.8%

  • Sugar:

    7g

    ,

    7.8%

  • Fat:

    17g

    ,

    24.3%

  • Saturates:

    4g

    ,

    20%

  • Salt:

    0.1g

    ,

    1.7%

of your guideline daily amount

Ingredients

  • 300g salmon fillet
  • A knob of butter
  • 200g long grain rice
  • 200g frozen garden peas
  • 1 red pepper, finely diced
  • Half cucumber, peeled and diced
  • 1 small bunch spring onions, finely sliced
  • 2tbsp flat leaf parsley, chopped
  • 2tbsp dill, chopped
  • 2tbsp chives, chopped
  • 2tbsp olive oil
  • 3tbsp rice wine vinegar
  • 1tsp runny honey*
  • *Do not give honey to babies under one.

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