At a glance
You're looking at a super easy 20-minute dish that brings together grilled salmon and a fresh rice salad. The salmon just needs salt and pepper on the grill while you quickly sauté tomatoes and spring onion, then everything comes together by mixing with rice, flaking in the fish, and tossing in some peppery arugula—perfect for a light summer meal or meal-prepping.
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Grill the fish and season
Bake or grill the salmon. Season it with just salt and pepper - that's plenty. Fish really doesn't need much extra seasoning.
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Fry the tomatoes and spring onion
Melt some butter in a pan and fry the halved cherry tomatoes and sliced spring onion (both white and green parts) until lightly softened.
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Mix with the rice
Put the cooked rice in a bowl. It's up to you whether you want the salad warm or cold - use warm or cooled rice accordingly. Flake the grilled salmon apart with a fork and add it to the rice.
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How it went
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