Kwekerij Buys

Stap 1

Cook the rice according to the package directions. Drain it and let it cool.

Stap 2

Meanwhile quarter the tomatoes. Cut off the stem from the red chili. Halve the chili lengthwise and remove the placentas with a sharp knife. Cut the flesh into fine pieces. Cut the coriander finely. Cut the onion up fine. Mix the tomato, chili, coriander and onion to a salsa. Grate the green peel of the lime and squash the fruit. Mix the juice and 2 tablespoons of oil through the salsa. If desired, season to taste with salt.

Stap 3

Stir the grated lime through the rice. Halve the cucumber lengthwise and de-seed with a spoon. Dice the flesh. Slice the spring onion into thin rings. Stir the cucumber and spring onion through the rice. Season to taste with (freshly ground) pepper and salt if desired.

Stap 4

Heat up the grill pan. Brush the salmon fillets with the rest of the oil and grill in 8 minutes until almost cooked. Turn the fillets halfway through. Serve with the salsa and rice salad.