Smoked salmon rice salad
- Katy Greenwood
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Serves 4 - 6
Easy
Prep: 10 mins
No cook
A star rating of 4 out of 5.6 ratingsRate
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Have some leftover smoked fish on your hands? Create this light and fresh Asian-style salad with a chilli and sesame dressing
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
500g cooked rice
cooled (about 300g uncooked rice)
-
bunch spring onion
sliced
-
½ cucumber
deseeded and sliced
-
small bag rocket
leaves
-
large handful leftover smoked salmon
(about 75g)
For the dressing
-
2 tbsp rice vinegar
-
2 tbsp sesame oil
-
zest and juice 1 lemon
-
1 tsp chilli sauce
(optional), we used sriracha
-
½ tsp sugar
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Nutrition: per serving (4)
-
kcal269
low
-
fat8g
-
saturates1g
-
carbs39g
-
sugars3g
-
fibre1g
-
protein9g
-
salt1g
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Method
-
step 1
Whisk the dressing ingredients and set aside. Toss together the salad ingredients in a large bowl with the dressing. Serve from the bowl or pile onto a serving platter.
Recipe from Good Food magazine, December 2013
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A star rating of 4 out of 5.6 ratings
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