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
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.
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.
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.
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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