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Spiced salmon and rice salad

Spiced salmon and rice salad

Total Time
1 hr
20 min
20 min


Uncle Ben's Express Rice Rice, Brown and Wild, Microwaveable

250 g

Skinless salmon

480 g, (4 x 120g)


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

cup(s), (80g)

Ground paprika

½ tsp

Ground cayenne pepper

½ tsp

Ground cumin

½ tsp

Oil spray

1 x 3 second spray(s)


  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.


TIP: Any type of microwave rice will work well in this recipe.