This flavourful and adaptable dressing adds even more flavour to this simple salmon dish. Replace the salmon steaks with tuna to get a new flavour that’s still quite tasty.

I adore a tasty salad! However, you can grow rather tired of eating lettuce on Slimming World at times, so it’s fantastic to find a little different kind of “salad.” That’s why as soon as I saw this salad of salmon and wild rice, I grabbed it. It simply looks so delicious and ideal for when the weather gets hot and you don’t want to eat a hefty lunch.

Regarding the dressing

  1. 5 tablespoons light soy sauce
  2. One teaspoon grated and peeled root ginger
  3. One peeled and smashed garlic clove
  4. One red chilli, peeled and cut finely
  5. Six tablespoons of lime juice
  6. One-half teaspoon of sugar

Regarding the salad

  1. Black pepper and salt that has just been ground
  2. Skinless 450 g fillets of salmon
  3. one tsp salt(according to your taste)
  4. 300 g of sugar snap peas and 150 g of dry wholegrain basmati and wild rice
  5. One carrot, peeled and sliced into stick shapes
  6. 6 trimmed and sliced spring onions
  7. 25 g of finely chopped chives


  1. Set the oven’s temperature to 190°C/170°C Fan/Gas 5.
  2. Fill a clean jam jar with all of the dressing’s components. Shake well under cover, then set aside.
  3.  Once the salmon is seasoned, put it on a baking dish covered with nonstick parchment paper, and bake it for ten to twelve minutes, or until it’s just cooked.
  4. Place the salmon in a shallow dish that fits snugly, cover with half of the dressing, and leave to cool. Cut the meat into small pieces and save.
  5. Meanwhile bring a large saucepan of water to the boil, add the rice,salt and simmer for 25 minutes, adding the sugar snap peas and carrots for the last 3 minutes of cooking time. Drain and cool under cold running water, then drain again.
  6.  Place the rice, sugar snap peas and carrots into a large bowl.
  7. Add the spring onions, chives and the remaining dressing and toss to mix well.
  8. Add the cooled salmon flakes and any dressing and mix gently. Season to taste before serving.

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