This tasty rice salad is easy to prepare for a healthy mid week meal.
Cook the rice as per the packet instructions and add the beans/peas 3 minutes before the rice is done. Drain and cool under running water.
Put the salmon on a plate and cook on high in the microwave for 3 minutes, until cooked through. Remove the skin and discard, then flake the salmon.
Gently mix the salmon, cucumber, spring onions and coriander into the rice and beans.
Mix the chilli with the lime zest and soy sauce, pour the dressing over the rice and serve.