Photo of Spiced salmon & rice salad by WW

Spiced salmon & rice salad

9 - 15
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
This easy, rice-based salmon salad packs in plenty of spicy flavour.


Basmati & Wild Rice, dry

300 g

Salmon, raw

4 fillet(s), medium, skinless


1 individual, halved lengthways, deseeded and cut into chunks


1 zest(s) of 1, grated

Lemon Juice, Fresh

2 tablespoons


1 medium, cut into wedges, to serve

0% fat natural Greek yogurt

4 tablespoons


½ teaspoons, level

Cayenne Pepper

½ teaspoons, level

Ground Cumin

½ teaspoons, level

Calorie controlled cooking spray

4 spray(s)


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Cook the rice to pack instructions, then drain and leave to cool.
  2. In a small bowl, mix together the paprika, cayenne pepper and cumin. Put the salmon fillets on a baking tray, mist with cooking spray, then sprinkle with the spice mix. Roast for 8-10 minutes until the fish is cooked through and starts to flake.
  3. Leave to cool, then transfer to the fridge to chill for 10 minutes before flaking into chunks. In a large bowl, mix the cucumber with half the lemon juice and season to taste. Leave to stand for 10 minutes, then drain.
  4. In a separate bowl, whisk together the remaining lemon juice, the zest and yogurt.
  5. Add the rice and salmon chunks to the cucumber and mix gently. Spoon onto a large platter and serve drizzled with the yogurt dressing.


You could replace the rice with a 400g tin of drained and rinsed green lentils.