Cook
20m
Ingredients
Method
Nutrition
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Step 1
Start by bringing the rice to boil in a large pan of water.
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For
2
M
I
1
Boil in the bag long grain rice (125g)
100
g
Cucumber, sliced
2
tbsp
Distilled vinegar
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Per Serving
Calories
553kcal
Fat
19.4g
Carbs
62g
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You can leave the skin on the salmon if you prefer it. To easily remove salmon skin, I tend to hold the salmon fillet with tongs and carefully dip just the skin side into the boiling water for about 10-15 seconds. Be sure to only dip the skin side, not the flesh. The hot water will slightly cook the skin, making it easier to separate from the flesh. You should notice the skin starting to curl and loosen. Place the salmon fillet on a cutting board. Use a sharp knife to start at one end, usually the tail end, and gently peel the skin off. The hot water should have made it much easier to remove. If you don't like salmon, diced chicken breast can be used in replacement. Shredded carrot, red cabbage, steamed pak choi, tenderstem brocolli and green beans are all nice veggies to serve with this recipe.
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Gemma B
a month ago
Failed at making it aesthetically pleasing 😂 But tasted delish!! 🤤
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Alex
a month ago
As long as it tasted banging, that's what truly counts! 😂🤤💖xx
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Rachel T
3 months ago
No words! Another banger 😍
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Alex
3 months ago
So glad you think so, Rachel! 😍 xx
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Lauren B
5 months ago
To quote my boyfriend, “that was absolutely banging” and for once, he’s not wrong 😉🤣
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Alex
5 months ago
Love it - glad it was a hit xx
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Cook
20m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by bringing the rice to boil in a large pan of water.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
1
Boil in the bag long grain rice (125g)
100
g
Cucumber, sliced
2
tbsp
Distilled vinegar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
553kcal
Fat
19.4g
Carbs
62g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
You can leave the skin on the salmon if you prefer it. To easily remove salmon skin, I tend to hold the salmon fillet with tongs and carefully dip just the skin side into the boiling water for about 10-15 seconds. Be sure to only dip the skin side, not the flesh. The hot water will slightly cook the skin, making it easier to separate from the flesh. You should notice the skin starting to curl and loosen. Place the salmon fillet on a cutting board. Use a sharp knife to start at one end, usually the tail end, and gently peel the skin off. The hot water should have made it much easier to remove. If you don't like salmon, diced chicken breast can be used in replacement. Shredded carrot, red cabbage, steamed pak choi, tenderstem brocolli and green beans are all nice veggies to serve with this recipe.
Only visible to you
Made it?
Cancel
Gemma B
a month ago
Failed at making it aesthetically pleasing 😂 But tasted delish!! 🤤
Like
Reply
Cancel
Alex
a month ago
As long as it tasted banging, that's what truly counts! 😂🤤💖xx
Like
Reply
Cancel
Rachel T
3 months ago
No words! Another banger 😍
Like
Reply
Cancel
Alex
3 months ago
So glad you think so, Rachel! 😍 xx
Like
Reply
Cancel
Lauren B
5 months ago
To quote my boyfriend, “that was absolutely banging” and for once, he’s not wrong 😉🤣
Like
Reply
Cancel
Alex
5 months ago
Love it - glad it was a hit xx
Like
Reply
Cancel
