Zingy Brown Basmati & Salmon Salad with Peas

A light but substantive dish with the ideal combination of slow-releasing carbs, lean protein and heart-friendly fats.

Pairs well with our Breaded Mushrooms, or Local Green Beans.

Serves 4; 15 min. prep; 20 min. cook time

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Ingredients

• 4 Pinwheel Scottish Salmon fillets (frozen; no need to thaw first)

• 200g Jyoti Naturals Brown Basmati rice (cooked according to package directions)

• 1/2 lb Pinwheel Local Sweet Peas (frozen)

• 1 cucumber, diced

• small bunch green onion , sliced

• small bunch cilantro or parsley, roughly chopped

• zest and juice 1 lime

• 1 red chilli, diced, deseeded if you prefer less heat

• 4 tsp soy sauce

Instructions

1. Cook the rice following package instructions and 3 mins before it’s done, add the peas to the cooking pot. Drain and cool under cold running water.

2. Meanwhile, put the salmon on a plate, cover, then microwave on High for 3 mins or until cooked through. Allow to cool slightly, then flake with a fork.

3. Gently fold the cucumber, green onions, cilantro/parsley and salmon into the rice and peas. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice just before serving.

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