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The Gallery - Recipes  

Sweet Chilli Salmon with a Warm Rice Salad (serves 2)

     

Ingredients:

   

2 x skinless salmon fillets
3 x tablespoons of sweet chilli sauce
1 x lime (use juice of ½ lime & cut other ½ into wedges)
100g x basmati rice
2 x tablespoons white wine vinegar
1 x tablespoon golden caster sugar
1 x large carrot cut into skinny batons
2 x spring onions, shredded
1 x red chilli, shredded

 




 
  1. Put the salmon fillets with the chilli sauce and lime juice in a plastic bag to marinate for 10-15 minutes
  2. Cook the rice and drain
  3. Whisk the vinegar and sugar and toss with the rice whilst warm
  4. Grill the salmon for 4-5 minutes until just cooked through and then flake the salmon into chunks
  5. Toss the carrot, spring onions and chilli with the rice, gently stir in the salmon and serve.
     
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