Recipe: Salmon and rice salad - The Jewish Chronicle - The Jewish Chronicle

Ingredients

• 300g (10 oz) salmon fillet
• A knob of butter (or some fish stock if poaching)
• 200g (7 oz) long grain rice
• 200g frozen garden peas
• 1 red pepper, finely diced
• Half cucumber, peeled and seeds removed and diced
• 1 small bunch spring onions, finely sliced
• 2 tbsp flat leaf parsley, chopped
• 2 tbsp dill, chopped
• 2 tbsp chives, chopped
• 2 tbsp olive oil
• 3 tbsp rice wine vinegar
• 1 tsp runny honey