Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Photo: Dan Jones
Grilled salmon Thai rice salad
Sunil Vijayakar's warm salad with a taste of south-east Asia from Sainsbury's magazine is just the thing for a taste of spring
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Ready in 40 minutes
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Cooking time 15 minutes
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Prep time 25 minutes
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Serves 4
Ingredients
- 250 g jasmine rice
- 4 skinless boneless salmon fillets
- 30 g coriander, leaves and stalks finely chopped, reserving a few leaves for garnish
- 30 g mint, leaves only, finely chopped, reserving a few leaves for garnish
- 1 red pepper, deseeded and finely diced
- 0.5 cucumber, deseeded and finely diced
- 1 bunch spring onions, half finely sliced and half shredded to garnish
- 100 g fresh coconut, grated
- 1 large ripe mango, peeled, stone removed and finely diced
- 2 red chillies, cut into slivers, to garnish
For the dressing:
- 3 limes
- 3 tbsp Thai fish sauce
- 1 tbsp sunflower oil
- 1 tbsp caster sugar
- 1 red chilli, deseeded and very finely chopped
Method
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1
Preheat the grill to medium-high. Cook the rice in a large saucepan of lightly salted water for 10-12 minutes or until just cooked. Meanwhile, season the salmon and grill for 10-12 minutes or until cooked.
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2
For the dressing, finely grate the zest of 1 lime and set aside. Juice all of the limes into a bowl – you need about 3 tablespoons. Then add the rest of the dressing ingredients and mix well. Season and set aside.
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3
When the rice is cooked, drain thoroughly through a sieve then run under the cold tap. Place in a wide bowl. Add the coriander, mint, lime zest, red pepper, cucumber, spring onions, coconut and mango. Stir in the dressing and mix well.
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4
Flake the cooked salmon into large chunks and fold into the rice salad while still warm. Serve immediately, garnished with the spring onion, red chilli, coriander and mint leaves.
