150g Carmargue red rice
2 x 125g skinless salmon fillets
1 lemon, zested and juiced, wedges to serve
1½ tsp ground cumin
½ tbsp chopped chives
½ cucumber, halved, seeds scooped out and sliced
1 handful baby spinach leaves
Cook the rice following pack instructions.
Put the salmon on a non-stick baking sheet, mix 2 tsp of the lemon juice with 1/2 tsp of the cumin, season and rub all over the salmon.
Mix the rest of the lemon juice, zest, spinach and cumin with the chives and put in a bowl.
Grill the salmon on a high heat for 5 minutes then leave to cool a little.
Drain the rice really well.
Flake over the salmon discarding any skin and bone, add the cucumber and toss everything gently again.
Serve with extra lemon wedges.
Recipe adapted from: Good Food