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Yummy Salmon and Rice Salad

yummy-salmon-and-rice-salad-400.jpg
.
Makes

4

Portions
.Suitable for freezing
. Preparation

15

minutes
.

20

minutes cooking time
.180 C°, 350 F°, Gas Mark 4

Ingredients

  • 300g/10oz salmon fillet
  • Knob of butter
  • 200g/7oz long grain rice
  • 200g/7oz frozen garden peas
  • 1 red pepper, finely diced
  • ½ cucumber, peeled, seeds removed and diced
  • 1 small bunch spring onions, finely sliced
  • 2 tbsp flat leaf parsley, chopped
  • 2 tbsp dill, chopped
  • 2 tbsp chives, chopped
  • 2 tbsp olive oil
  • 3 tbsp rice wine vinegar
  • 1 tsp runny honey
  • Salt and freshly ground black pepper

Method

  1. Pre heat the oven to 180C/350F/Gas Mark 4.
  2. Put the salmon fillet onto a piece of foil on a baking sheet with a knob of butter.
  3. Seal the foil to look like a parcel, then bake for 15 minutes until cooked through.
  4. Remove from the oven and leave to cool. Alternatively, you could cut the salmon into chunks, put it into a saucepan  and poach in fish stock over a medium to low heat for about seven minutes or until the fish flakes easily with a fork.
  5. Cook the rice in boiling salted water and add the peas four minutes before the end of the cooking time.
  6. Drain and refresh in cold water.
  7. Measure the remaining ingredients into a large bowl.
  8. Add the cooked rice and peas, then flake in the cold salmon and any juices from the foil.
  9. Season well, then cover and chill for half an hour before serving.

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