Zingy salmon & brown rice salad

This summery recipe has the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 497
  • fat 15g
  • saturates 3g
  • carbs 61g
  • sugars 6g
  • fibre 5g
  • protein 34g
  • salt 1.42g


  • 200g brown basmati rice
  • 200g frozen soya 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, diced, deseeded if you like
  • 4 tsp light soy sauce


Use up leftover soya beans
Creamy bean dip for 4. Whizz 400g soya beans with 1 chopped red chilli, 1 garlic clove and juice 1 lime in a food processor. Serve with nachos, salsa and soured cream.


  1. Cook the rice following pack instructions and 3 mins before it’s done, add the soya beans. Drain and cool under cold running water.

  2. 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.

  3. Gently fold the cucumber, spring onions, coriander 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.

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