Name: Warm red rice, herb and salmon salad
Total time: 50 min
Yield: Serves 3
Ingredients: 150g carmargue red rice; 2 x 125g salmon fillets; 1 lemon, zested and juiced, plus wedges to serve; 1½ tsp ground cumin; ½ tsp ground coriander; ½ small red onion, finely chopped; 1 tbsp olive oil; ½ cucumber, halved, seeds scooped out, and diced; 12 baby plum tomatoes, quartered; a small bunch flat-leaf parsley, chopped; a small bunch mint, chopped

Warm Salad Recipe with Red Rice and Salmon

150g carmargue red rice
2 x 125g salmon fillets
1 lemon
zested and juiced, plus wedges to serve
1½ tsp ground cumin
½ tsp ground coriander
½ small red onion
finely chopped
1 tbsp olive oil
½ cucumber
halved, seeds scooped out, and diced
12 baby plum tomatoes
quartered
a small bunch flat-leaf parsley
chopped
a small bunch mint
chopped

Method

step 1
Cook the rice following pack instructions. Put the salmon on a non-stick baking tray, mix 2 tsp of the lemon juice with ½ tsp of the cumin, season and rub all over the salmon.
step 2
Heat the grill to high. Mix the rest of the lemon juice, zest and cumin with the onion and olive oil, and put in a large bowl. Drain the rice really well then add to the onions, season and toss.
step 3
Grill the salmon for 5 minutes, then cool a little.
step 4
Flake the salmon into chunks, discarding any skin and bone, add to the rice with the cucumber, tomato and herbs, and toss gently. Serve with extra lemon wedges.