2 skinless salmon fillets

3 tbsp sweet chili sauce

1 lime ½ juiced, ½ cut into wedges

100g basmati rice

2 tbsp white wine vinegar

1 tbsp golden caster sugar

1 large carrot, julienned

2 scallions/spring onions, shredded (green only)

1 red chili, shredded


Put the salmon with the chili sauce and lime juice in a plastic bag and marinate for 10 minutes.

Cook the rice and drain. Whisk the vinegar and sugar and toss with the rice while warm.

Grill the salmon for 4-5 minutes until just cooked through. Flake the salmon into chunks.

Toss the carrot, scallions and chili with the rice, gently stir through the salmon and serve.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Sweet salmon & warm rice salad
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