Spiced salmon & rice salad
9
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
This easy, rice-based salmon salad packs in plenty of spicy flavour.
Ingredients
Basmati & wild rice, dry
300 g
Salmon, raw
4 fillet(s), medium
Cucumber
1 individual, extra large
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
2 tablespoon(s)
Lemon
1 medium
0% fat natural Greek yogurt
4 tablespoon(s)
Paprika
½ teaspoon(s), level
Cayenne Pepper
½ teaspoon(s), level
Ground Cumin
½ teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.