Ingredients
250g salmon fillets, skin off, cut into large chunks
1/4 cup fresh lemon juice
1 cup long grain brown rice, cooked as directed and cooled
3/4 cup frozen peas, corn and carrot mix, thawed
1 small Lebanese cucumber, diced
1/2 x 250g punnet cherry tomatoes, diced
1 spring/green onion, thinly sliced
2 tablespoons each chopped fresh parsley and chives
1 tablespoon honey
Method
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Place the salmon into a microwave safe dish and drizzle over 1 tablespoon of the lemon juice. Cover the dish with plastic wrap and pierce several times. Cook on HIGH (100%) power for 2 min, or until fish is cooked through. Set aside to cool.
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Meanwhile, place the cooked rice, peas, corn and carrot mix, cucumber, tomatoes, spring/green onion, herbs, honey, remaining lemon juice and 2 tablespoons olive oil into a large bowl and mix well to combine.
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Flake the salmon into bite size pieces and add to the rice mixture. Season with pepper, cover and chill for at least 1hr before serving.