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Crispy Rice Smoked Salmon Salad

Recipe

Crunchy rice, flaky salmon, punchy dressing. This big, bold salad delivers on flavour and texture – and it’s packed with protein.

Serves: 2 people   |   Cooking time: 1 hour

MOB   |   Main

  

Ingredients

  • 2  x 250g Packets Microwave Rice
  • 2  tbsp Soy Sauce
  • 1  tbsp Vegetable Oil
  • 4  Fillets Hot Smoked Salmon
  • 250g Cherry Tomatoes
  • 200g Baby Cucumbers
  • 2 Celery Stalks
  • 5 Spring Onions
  • 10  Fresh Coriander
  • 1 Red Chilli
  • Salt

For the Dressing:

  • 20g Crunchy Peanut Butter
  • 2  tbsp Soy Sauce
  • 3  tbsp Sriracha
  • 2 Limes

  

Method

  1. Heat the oven to 220°C. Microwave the rice for 2 mins to loosen it up, then break it apart in the bag. Tip into a large bowl and stir through the soy sauce and vegetable oil. Spread it out on a baking tray and bake for 40 mins, mixing halfway, until golden and crispy.
  2. Meanwhile, quarter the cherry tomatoes. Thinly slice the cucumbers and celery - use a mandolin if you like them razor-thin. Finely slice the spring onions, setting aside a small handful for garnish. Roughly chop the coriander.
  3. Make the dressing. In a small bowl, whisk together the peanut butter, soy sauce, sriracha and the juice of the limes. Taste and adjust with extra lime or a pinch of salt, if needed.
  4. Add the tomatoes, cucumbers, celery, most of the spring onions and the coriander to a large mixing bowl. Pour over three-quarters of the dressing, mix well and season to taste.
  5. Flake the salmon into big chunks and add to the bowl with the crispy rice. Gently fold everything together.