200g brown basmati rice
2 salmon fillets
1 cucumber, diced
small bunch spring onions, sliced green ends only
small bunch coriander, roughly chopped
zest and juice 1 lime
1 red chilli, diced, deseeded if you like
4 tsp light soy sauced
Cook the rice following pack instructions. Drain and cool under cold running water.
Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through.
Allow to cool slightly, remove the skin with a fork, then flake.
Gently fold the cucumber, spring onions, coriander and salmon into the rice.
In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.
Recipe from Good Food magazine