Swap the salmon steaks for tuna for a fresh taste
- Cook Time : 60 minutes
- For the Dressing
- light soy sauce - 5 tbsp
- peeled and grated root ginger - 1 tsp
- garlic clove, peeled and crushed - 1
- red chilli, deseeded and finely chopped - 1
- lime juice - 6 tbsp
- sweetener - 1/4 tsp
- For the Salad
- Salt and freshly ground black pepper
- skinless salmon fillets - 450g
- dried wholegrain basmati and wild rice - 150g
- sugar snap peas - 300g
- carrot, peeled and cut into matchsticks - 1
- spring onions, trimmed and sliced - 6
- pack chives, finely snipped - 25g
Preheat the oven to 190°C/170°C Fan/Gas 5.
Place all the dressing ingredients in a clean jam jar.
Cover and shake to mix well and set aside.
Season the salmon, place on a baking tray lined with non-stick baking parchment and bake for 10-12 minutes or until just cooked.
Transfer the salmon to a snug-fitting shallow dish, pour over half of the dressing and set aside to cool.
Flake the flesh into bite-sized pieces and set aside.
Meanwhile bring a large saucepan of water to the boil, add the rice and simmer for 25 minutes, adding the sugar snap peas and carrots for the last 3 minutes of cooking time.
Drain and cool under cold running water, then drain again.
Place the rice, sugar snap peas and carrots into a large bowl.
Add the spring onions, chives and the remaining dressing and toss to mix well.
Add the cooled salmon flakes and any dressing and mix gently.
Season to taste before serving.