Salmon and wild rice salad recipe

14 ratings Rate
  • Serves 8
  • 15 mins to prepare and 20 mins to cook
  • 470 calories / serving
Add this recipe to your binder.

Preheat the oven to gas 6, 200°C, fan 180°C. Put the salmon on a large piece of foil, drizzle with 1tbsp of oil, a squeeze of lemon and season. Fold up the sides of the foil to make a sealed parcel. Put on a baking sheet and roast in the oven for 20 minutes, until the fish is cooked through.

Meanwhile, cook the rice following the pack instructions. Drain and leave to cool. Bring a pan of water to the boil, add the beans and blanch for 3 minutes, then drain and refresh in cold water. Make a dressing by mixing together the remaining oil, lemon juice, mustard and most of the dill, in a jug. Put the rice, beans and cucumber in a bowl and pour over the dressing. Flake the salmon and toss through the rice, reserving a little extra to serve. Serve topped with the remaining salmon and dill.

Email recipe details
Print recipe
  • Ingredients

  • 500g (16oz) salmon
  • 100ml (3½fl oz) olive oil
  • 2 large lemons, juiced
  • 500g (16oz) long grain and wild rice
  • 250g (8oz) green beans, halved
  • 1tbsp english mustard
  • ½ cucumber, deseeded and sliced
  • ½ x 30g pack dill, chopped
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

  • Energy 1962kj 470kcal 23%
  • Fat 21g 30%
  • Saturates 3g 15%
  • Sugars 2g 2%
  • Salt 0.1g 0%

of the reference intake
Carbohydrate 51.7g Protein 19.5g Fibre 1.9g


Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.