Salmon and brown rice salad

Ingredients

• 200 g brown basmati rice
• 200 g soybeans
• 1 cucumber
• Spring onions (a little)
• Coriander (a little)
• Lime juice and zest
• 1 red chili
• 4 teaspoons soy sauce
• Salmon

Preparation

1. Cook the rice according to the package instructions and then add the soybeans 3 minutes before the end of the cooking time. Drain and rinse under cold running water to cool.

2. In the meantime, place the salmon on a plate and cook it in the microwave on high for 3 minutes until cooked through. Let it cool slightly before peeling off the skin with a fork and flaking it.

3. Fold in the cucumber, spring onions, coriander, and salmon with a spatula. Mix lime zest and juice, chili, and soy sauce in a separate bowl and pour over the rice before serving.