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