Zingy salmon & brown rice salad

 

Ingredients

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, desired if you like
4 tsp light soy sauce

Method

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.