Zingy Salmon and Brown Rice Salad

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Ingredients

  • 200g brown basmati rice
  • 200g frozen edamame beans, defrosted
  • 2 salmon fillets
  • 1 cucumber, diced
  • small bunch spring onions , sliced
  • small bunch coriander, roughly chopped
  • zest and juice 1 lime
  • 1 red chilli , finely diced, deseeded
  • 4 tsp light soy sauce
  • small pack of trimmed mange touts

Method

  • Cook the rice and 3 mins before it’s done, add the edamame beans. Drain and cool under cold running water.
  • Meanwhile, cook the salmon fillets by which ever method you prefer. Allow to cool slightly, remove the skin with a fork, then flake.
  • Gently fold the cucumber, spring onions, coriander, mange touts and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.

About cdhough

We often sit discussing new and old recipes. We like to share foody ideas on a regular basis. How many times have we said "I saw it somewhere". Now we are endeavouring to put it all in one place...
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