Salmon and rice salad by Annabel Karmel

Salmon and rice salad by Annabel Karmel

by Annabel Karmel |

Preparation Time

10 minutes (plus chilling)

Serves

4

Ingredients

  • 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.

More recipes and advice from Annabel Karmel

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