Sweet Chilli Salmon & Warm Rice Salad (serves 2)


2 x skinless salmon fillets
3 x tablespoons of sweet chilli sauce
1 x lime (use juice of ½ lime & cut ½ into wedges)
100g x basmati rice
2 x tablespoons white wine vinegar
1 x tablespoon golden caster sugar
1 x large carrot cut into skinny batons
2 x spring onions, shredded
1 x red chilli, shredded


  • Put the salmon fillets with the chilli sauce and lime juice in a plastic bag to marinate for 10-15 minutes
  • Cook the rice and drain
  • Whisk the vinegar and sugar and toss with the rice whilst warm
  • Grill the salmon for 4-5 minutes until just cooked through and then flake the salmon into chunks
  • Toss the carrot, spring onions and chilli with the rice, gently stir in the salmon and serve.