200g brown basmati rice

2 salmon fillets

1 cucumber, diced

1 stalk celery, sliced

small bunch coriander, roughly chopped

zest and juice 1 lime

1 red chili, diced, deseeded if you like

2 tsp gluten free soy sauced


Cook the rice following pack instructions. Drain and cool under cold running water. Meanwhile, put the salmon on a plate, then microwave on High for 3 mins or until cooked through.

Allow to cool slightly, remove the skin with a fork, then flake. Gently fold the cucumber, celery, coriander and salmon into the rice. In a separate bowl, mix the lime zest and juice, chili and gluten free soy, then pour over the rice before serving.

Recipe adapted from: Good Food

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