Salmon rice salad
Serves 2
150g jasmine rice3 tbsp light olive oil2 × salmon fillets½ a cucumber1 carrot, trimmed and peeled1 tbsp root ginger, grated2 tbsp dried mango, chopped150g radishes, trimmed and sliced2 spring onions, trimmed and thinly sliced lengthways1 red chilli, deseeded and sliced lengthways1 tbsp mint, chopped1 tbsp coriander, chopped1 tbsp Worcestershire saucezest and juice of 1 lime1 tsp honey
Place the rice in a saucepan. Cover the rice with boiling water and bring to the boil. Simmer, covered with a lid, for 10-12 mins until the rice is soft and fluffy. Refresh with cold water until cold, then drain. Chill until needed.
Heat a non-stick frying pan on a medium heat and add 1 tbsp of the olive oil. Add the salmon fillets, skin side up. Cook…
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Landscape (Digital) - 1 Issue, May 2025