Spiced salmon and rice salad
4
Points®
Total time: 1 hr • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncle Ben's Express Rice Rice, Brown and Wild, Microwaveable
250 g
Skinless salmon
480 g, (4 x 120g)
Cucumber
1 medium, telegraph variety, halved lengthways, deseeded, cut into chunks
Fresh lemon rind
1 tbs
Lemon juice
2 tbs, plus wedges to serve
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Ground paprika
½ tsp
Ground cayenne pepper
½ tsp
Ground cumin
½ tsp
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Cook rice following packet instructions. Set aside to cool.
2
Combine paprika, cayenne and cumin in a small bowl. Place salmon on a baking tray and lightly spray with oil. Sprinkle with spice mix. Bake for 8-10 minutes or until fish is cooked through and starts to flake.
3
Leave to cool, then refrigerate for 10 minutes before flaking into chunks. Toss cucumber with half the lemon juice in a large bowl and season with salt and pepper. Stand for 10 minutes, then drain and return to bowl.
4
Whisk remaining lemon juice, rind and yoghurt in a small bowl.
5
Add rice and salmon to cucumber and gently toss. Drizzle with dressing to serve.
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