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
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.
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.
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.