Wild salmon & black rice salad

Name: Wild salmon & black rice salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Thai black rice; 400 g pack No.1 Wild Alaskan Sockeye Salmon; 1 tangerine (scrubbed), zest and juice; 2 tbsp dark soy sauce; 1 tbsp toasted sesame oil; ½ tsp finely grated ginger; ½ red onion, finely sliced; 200 g cucumber, halved lengthways and finely sliced; 1 avocado, finely chopped (optional); 25 g pack coriander, roughly chopped

This protein-rich, flavour-packed salad by recipe writer Eleanor Maidment would make a great Sunday lunch centrepiece. Buttery salmon is dressed with tangerine juice, soy sauce, sesame oil and ginger, turning beautifully fragrant and utterly moreish. It’s a pescatarian crowd-pleaser that even the most devoted meat lovers will happily dive into. For more ways to let seafood steal the spotlight, take a look at our fish recipes. And if you’d prefer your Sunday lunch to sail along smoothly (with no chance of any last-minute kitchen dramas), our food to order has entertaining covered. Follow Eleanor Maidment on Instagram.

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Low in saturated fatHigh protein

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins
Pluscooling

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250g Thai black rice
400g pack No.1 Wild Alaskan Sockeye Salmon
1 tangerine (scrubbed), zest and juice
2 tbsp dark soy sauce
1 tbsp toasted sesame oil
½ tsp finely grated ginger
½ red onion, finely sliced
200g cucumber, halved lengthways and finely sliced
1 avocado, finely chopped (optional)
½ x 25g pack coriander, roughly chopped

Preheat the oven to 180ºC, gas mark 4. Put the rice in a large pan and cover with plenty of cold water. Bring to the boil, then turn down to a simmer and cover with a lid. Cook for about 25 minutes, or until the rice is tender. Drain and cool for 5 minutes.
Meanwhile, arrange the salmon in a roasting tin and season. Make a dressing by whisking together the tangerine juice, soy sauce, sesame oil and ginger. Spoon 1 tbsp of the dressing over the salmon and sprinkle over the tangerine zest. Roast for 12-15 minutes or until the fish is fully cooked, opaque and flakes easily with a fork.
Toss the cooled rice with the red onion, cucumber and avocado (if using). Arrange over a large platter and pour over most of the remaining dressing. Put the salmon on top and pour over any roasting juices and the remaining dressing. Scatter over the coriander and serve. This is great warm or eaten within an hour at room temperature.

Cook’s tip

Speed things up and boost plant varieties by swapping the black rice for 2 x 300g packs wheatberries, lentils & green veg.

And to drink...

No.1 Cederberg Chenin Blanc, South Africa
Citrussy and crisp with notes of lemongrass, this dry white is a perfect match for the vibrant flavours of the salmon salad.

Typical values per serving when made using specific products in recipe