Sweet Chilli Salmon Rice Spinach Salad

PREP: 5 minutes
COOK: 20 minutes
Skill Level: Easy

Nutrition Info (Per Serving)

487kcal Energy
53g Carbohydrate
26g Protein
12 (of which Sugar)
18g Fat
5.8 Fibre
2.3g (of which Saturated Fat)
1.3 Salt


200g aborio rice

2 salmon steaks, 240g skin on

1 tbsp vegetable oil

For the salad

300g frozen edamame

4 spring onions, sliced

200g spinach, roughly chopped

For the dressing

3 tbsp sweet chilli sauce

1 tbsp toasted sesame oil

2 tbsp soy sauce


  1. Cook the rice as per the pack instructions.
  2. In the meantime, pan fry the salmon steaks in a little oil for 3 minutes, skin side down, flip and cook for a further 2 minutes.
  3. Remove the skin and flake up when cool enough.
  4. Add the edamame to a pan of boiling water and cook for 3-4 minutes. Drain.
  5. To make the dressing
  6. Add all the ingredients to a jar and mix to combine
  7. To serve, add the cooked rice and edamame, spring onions and chopped spinach to a large bowl and add the flaked salmon.
  8. Pour over the dressing, and toss lightly to combine
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