Salmon, Wild Rice and Soya Bean Salad with a Honey, Soy, Chilli and Lime Dressing Recipe

I always think salmon can take on asian flavour’s really well. The smoked salmon we used had a particularly strong smoky flavour so I wanted to make a robust flavoursome salad and this was the perfect solution. It is fresh, zingy, salty and full of flavour. It is healthy but still really nice and filling. This would be a really good salad for a lunchbox as there is nothing in it that would go soggy and the rice will keep you going all afternoon.

Ingredients (serves 2)

For the salad

  • 80g wild rice
  • large handful of frozen or fresh soya beans (I like frozen)
  • 1/2 pack of smoked salmon, cut into 1 inch strips
  • small bunch of coriander leaves, roughly chopped
  • 1/2 preserved lime (recipe), chopped (optional)

For the dressing

  • 3 tbsp dark soy sauce
  • 1 tbsp kecep manis (optional)
  • 1 tbsp honey
  • 2 tbsp lime juice, (1 lime)
  • 1 long red chilli, deseeded and chopped finely

Method

  1. Cook the rice following pack instructions and 5 mins before it’s done, add the soya beans. Drain and cool under cold running water.
  2. Meanwhile, make the dressing by adding all the ingredients to a jar or bowl and shake well or whisk thoroughly, set aside.
  3. Tip the cooked rice and beans into a bowl add the chopped salmon, preserved limes and coriander, stir gently to combine.
  4. Share the salad between 2 serving bowls and pour over a few tbsp’s of the dressing. Enjoy.

 

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