Salad of rice and sweet chilli salmon
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Serves:     people
Notes from Anna

A delicious, beautifully balanced  light meal rich in protein and essential Omega 3 fats from the salmon, fibre and B vitamins from the rice and antioxidant nutrients from the veggie and herb combo.   Great for  a healthy lunch or a light after-work supper.



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  1. Wash and trim the spring onions and finely slice. Squeeze the lime. Wash, deseed and finally chop the chilli. Peel and dice the carrots. Wash the basil leaves.
  2. Wash the salmon fillets and pat dry with kitchen paper. Put the fish in a glass or china bowl. Mix the lime juice with the sweet chilli sauce and fish sauce. Pour the marinade over the salmon, cover with cling film and refrigerate for at least 10 minutes.
  3. Rinse the rice in a sieve under running water. Put it in a large saucepan, cover with water (about twice the volume of the rice), add a pinch of salt and bring to the boil. Turn the heat down and simmer for about 25 minutes. Drain the rice and return to the pan. Add the wine vinegar and mix thoroughly to combine.
  5. Cover a baking tray with foil. Lift the salmon fillets from the marinade and put them on the prepared tray. Pour the marinade over and grill for 5 minutes or until cooked through.
  6. Flake the cooked fish into chunks. Put the salmon, diced carrots, chilli and spring onions into a salad bowl. Tip in the warm rice and stir to combine. Tear the basil leaves and scatter on top. Serve immediately.

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