Salmon and wild rice salad recipe

14 ratings Rate
  • Serves 8
  • 15 mins to prepare and 20 mins to cook
  • 470 calories / serving
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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.

  • 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
  • Energy 1960kj 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


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