Sweet chilli salmon and warm rice salad

Ingredients

• salmon 2 skinless fillets

• sweet chilli sauce 3 tbsp

• lime 1, ½ cut into wedges

• basmati rice 100g

• white wine vinegar 2 tbsp

• golden caster sugar 1 tbsp

• carrot 1 large, julienned

• spring onions 2, shredded

• red chilli 1, shredded

Method

STEP 1

Put the salmon with the chilli 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.

STEP 2

Grill the salmon for 4-5 minutes until just cooked through. Flake the salmon into chunks. Toss the carrot, spring onions and chilli with the rice, gently stir through the salmon and serve.

Source: Olive Magazine