Salmon, rice and herb salad

Salmon, rice and herb salad
  • Gluten-free
  • High protein
  • Low fat
  • Low phosphate
  • Low potassium
  • Low salt
  • Lunch
  • Main meal
  • British
  • South Asian
  • 30 minutes or less
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Enjoy a nutritious, high-protein meal with this salmon, rice, and herb salad, designed to be low in salt, potassium, and phosphate. Perfect for a healthy and delicious lunch or dinner.

Chef

Lizzie Morey
Lizzie Morey

A versatile, quick and easy supper.

Ingredients

1 250g pouch ready-cooked rice

2 x 125g salmon fillets (or 250g

pre-cooked/tinned fish)

½ lemon, zested and juiced

½ lemon, cut into 2 wedges

1 teaspoon ground cumin

½ red onion, finely chopped

⅓ cucumber, halved, deseeded, chopped

6 baby plum tomatoes, quartered

Handful parsley, chopped

Handful mint, chopped

1 dessertspoon olive oil

50g frozen peas, defrosted

Method

  1. Step 1

    Preheat the oven to 170°C / 140°C fan / gas mark 3. Place the salmon fillets onto a baking tray. Mix half of the lemon juice with the ground cumin and rub onto the fillets. Bake for 10 minutes. Remove from oven, cool slightly. If using pre-cooked or tinned fish, simply drain and flake the fish.

  2. Step 2

    Heat the rice pouch in the microwave, according to the packet instructions, and then empty into a bowl. Fluff up with a fork and allow to cool slightly.

  3. Step 3

    Mix half of the lemon juice with the zest, olive oil, onion, tomatoes, cucumber, peas and herbs and add in the rice. If using tinned fish, add in all of the lemon juice and ½ teaspoon cumin at this stage.

  4. Step 4

    Remove the skin of the salmon fillets and flake the salmon, or take the flaked tinned salmon, and then add into the rice mix. Serve with the wedge of lemon.

Food facts

The rice is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

Despite the use of some high potassium ingredients, such as tomatoes, this recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. Therefore, suitable for those advised to lower potassium in their diet.

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the salmon, therefore if you have been prescribed a phosphate binder you should take as directed.

This recipe is high in protein, therefore suitable for those advised to eat more protein, such as those receiving dialysis.

Use tinned fish, such as tinned salmon or tinned tuna (in water or oil) to reduce the cost of this recipe.

Consider using a wholegrain rice pouch to increase the fibre of this meal.

This meal is best eaten fresh.

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