Preparation Time
10 minutes (plus chilling)
Serves
4
Ingredients
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285g salmon fillets, cut into chunks
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400ml fish stock
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A knob of butter
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200g long grain rice
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200g frozen peas
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1 red pepper, washed, deseeded and diced
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1 cucumber, peeled and diced
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Four spring onions, washed and sliced
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2 tbsp flat-leaf parsley, chopped
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2 tbsp dill, chopped
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2 tbsp chives, chopped
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2 tbsp olive oil
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2 tbsp rice wine vinegar
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2 tsp runny honey
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Salt and pepper
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Put the salmon in a saucepan with the fish stock and butter, and poach over a gentle heat for about 7 minutes, or until the fish flakes easily with a fork.
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Alternatively, place the salmon in a microwave-proof dish and sprinkle with lemon juice. Cover the dish with cling film and pierce several times. Cook the salmon on high for about 2 minutes, or until it flakes easily. Allow to cool.
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Cook the rice following the packet instructions, adding the peas for the last 4 minutes of the cooking time. Drain and refresh in cold water.
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Put the remaining ingredients into a large bowl. Add the rice and peas, then flake in the cold salmon. Season well, then cover and chill for 30 minutes before serving.
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