2 skinless salmon fillets
3 tbsp sweet chili sauce
1 lime ½ juiced, ½ cut into wedges
100g basmati rice
2 tbsp white wine vinegar
1 tbsp golden caster sugar
1 large carrot, julienned
2 scallions/spring onions, shredded (green only)
1 red chili, shredded
Put the salmon with the chili sauce and lime juice in a plastic bag and marinate for 10 minutes.
Cook the rice and drain. Whisk the vinegar and sugar and toss with the rice while warm.
Grill the salmon for 4-5 minutes until just cooked through. Flake the salmon into chunks.
Toss the carrot, scallions and chili with the rice, gently stir through the salmon and serve.
Recipe adapted from: Good Food