Zesty Rice & Salmon Salad

Ingredients: (Makes 3)

Cucumber 1 large
Honey 2 tsp
Salmon 2 fillets
Edamame Beans 150g or 5.3oz
Basmati Rice 120g or 4.2oz, dry
Radish 50g or 1.7oz
Chilli Crunch 1 tsp
Soy Sauce 1 tsp
Sesame Oil 2 tsp
Sesame Seeds 1 tsp
Lime Juice 1 lime
Soy Sauce 3 tbsp
Spring Onion 3
Red Chilli 1
Peanut Butter 1 tbsp

Instructions:

Preheat your oven to 200°C (400°F). Season the salmon fillets with salt and pepper,
and place them on a lined baking tray. Roast for 8-12 minutes until cooked
through. Remove the salmon from the oven and flake it with a fork. Set aside to
cool completely.

Cook the rice according to package instructions. Once cooked, allow it to cool
completely. Mix the cooled rice with 1 tsp sesame oil, 1 tsp chili oil, and 1 tsp soy
sauce for a fragrant base.

Thinly slice the cucumber, radishes, spring onions and finely chop the red chili.

Combine the lime juice, 3 tbsp soy sauce, 2 tsp honey, peanut butter, and 1 tsp
sesame oil in a blender. Blitz until smooth and creamy.

In a large bowl, combine the rice, flaked salmon, cucumber, spring onion, radish,
edamame, and red chili. Pour the dressing over the salad and toss gently to coat.
Garnish with toasted sesame seeds.

Nutrition Facts: