Sweet Chilli Salmon Rice & Spinach Salad

[Carl]

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Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4

No nutritional information available.

Ingredients

- 200g risotto rice
- 2 skin-on salmon fillets (approximately 240g)
- 1 tbsp vegetable oil
- 300g frozen edamame
- 3 tbsp sweet chilli sauce
- 1 tbsp toasted sesame oil
- 2 tbsp soy sauce
- 4 spring onions, sliced
- 200g spinach, roughly chopped

Method

1. Cook the rice according to the pack instructions.

2. Meanwhile, cook the salmon fillets in a frying pan with a little vegetable oil for 3 minutes, skin side down, then turn over and cook for a further 2 minutes. Leave to cool, then remove the skin and flake the flesh.

3. Cook the edamame in a pan of boiling water for 3 - 4 minutes. Drain.

4. Put the sweet chilli sauce, sesame oil and soy sauce in a screw-top jar and shake well. Or mix together in a bowl.

5. Put the cooked rice, edamame, spring onions and spinach in a large bowl. Add the flaked salmon and pour over the dressing. Toss gently to combine. Serve.