Salmon and rice salad by Annabel Karmel

Salmon and rice salad by Annabel Karmel

by Annabel Karmel |

Preparation Time

10 minutes (plus chilling)




  • 285g salmon fillets, cut into chunks

  • 400ml fish stock

  • A knob of butter

  • 200g long grain rice

  • 200g frozen peas

  • 1 red pepper, washed, deseeded and diced

  • 1 cucumber, peeled and diced

  • Four spring onions, washed and sliced

  • 2 tbsp flat-leaf parsley, chopped

  • 2 tbsp dill, chopped

  • 2 tbsp chives, chopped

  • 2 tbsp olive oil

  • 2 tbsp rice wine vinegar

  • 2 tsp runny honey

  • Salt and pepper

  1. Put the salmon in a saucepan with the fish stock and butter, and poach over a gentle heat for about 7 minutes, or until the fish flakes easily with a fork.

  2. Alternatively, place the salmon in a microwave-proof dish and sprinkle with lemon juice. Cover the dish with cling film and pierce several times. Cook the salmon on high for about 2 minutes, or until it flakes easily. Allow to cool.

  3. Cook the rice following the packet instructions, adding the peas for the last 4 minutes of the cooking time. Drain and refresh in cold water.

  4. Put the remaining ingredients into a large bowl. Add the rice and peas, then flake in the cold salmon. Season well, then cover and chill for 30 minutes before serving.

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