In summer it’s easy to inspire yourself to throw together some cold meat or fish out of the fridge with some salad veggies for a quick and easy salmon salad. But somehow at this time of year, that seems less appetising, and when the weather gets chilly like it did this week, it can sometimes be a lot easier to reach for something hot.
This is one of my lunchtime salad staples when I really fancy something a bit warmer. I try and eat oily fish like salmon at least a couple of times a week, to get the benefits of omega 3 fats, antioxidants, potassium, selenium and Vitamin B12
The microwave rice is so quick to prepare – it is usually ready before I have chopped the rest of the ingredients.
On this day I used a rice recipe with added vegetables and quinoa to add a bit of extra variety, flavour and protein to the salad. Microwave rice comes on so many different flavour combinations now so you can really experiment with this. You could also use different vegetables – maybe peas, sweetcorn or peppers, and if you need an additions protein boost why not add nuts or seeds.
Ingredients for Warm Salmon Salad (per person)
- 1/2 tin salmon (drained)
- Cucumber (diced)
- Carrots (diced or grated)
- Spring onion (chopped)
- 1/2 packet microwave rice.
- soy sauce (optional)
- Prepare the microwave rice according to the instructions
- While it is cooking, chop/grate the vegetables and drain and flake the salmon.
- Combine all the ingredients into a bowl, mix them up, season with soy sauce to taste and eat it while it is hot.
Please let us know in the comments if you try out this salmon salad idea, and what variations you can find to mix up the flavours a bit. Or post your pictures on Twitter or Instagram with the hashtag #Slimpod.