RED RICE & SOY SALMON SALAD

SERVES 4 PREP 15 MINS COOK 30 MINS PER SERVE 2118KJ

1 cup red rice, rinsed ¼ cup soy sauce 2 tbsp honey 1 long red chilli, chopped 1 tbsp grated ginger 2 cloves garlic, crushed 1 orange, zested, segmented, juice reserved 1 tbsp olive oil 500g salmon fillet, skinless, pin boned 1 tbsp mirin 200g green beans, trimmed, halved diagonally, blanched 4 green onions, sliced diagonally 250g cherry tomatoes, halved 1 Lebanese cucumber, halved, seeded, chopped toasted flaked almonds, coriander sprigs, to serve

1 In a large saucepan, cook rice following packet instructions for the absorption method. Set aside and keep warm.

2 Meanwhile, in a small saucepan, combine soy, honey, chilli, ginger, garlic and zest. Cook, stirring, on medium 1 min until well combined. Bring to boil. Reduce heat to low and simmer 4-5 mins until slightly thickened.

3 In a medium frying pan, heat oil on medium. Cook salmon 2-3 mins each side until browned but still rare in the middle.

4 Reserve 1 tbsp sauce mixture. Add remaining sauce to pan and cook 1-2 mins, turning salmon in glaze, until thickened. Remove from heat and flake salmon onto a plate.

5 In a small jug, combine reserved sauce mixture, mirin and orange juice for the dressing.

6 In a large bowl, combine rice with beans, onion, tomato, cucumber and orange segments. Top with flaked salmon, almonds and coriander. Serve drizzled with dressing.