Brimming with goodness, the Sweet Chilli Salmon Rice Spinach Salad is a delightful dish that features a nutritious base of fresh spinach and tender edamame. This recipe, courtesy of Discover Great Veg, is an excellent source of both protein and fiber, making it as wholesome as it is delicious. For a flavorful variation, you can substitute the salmon with juicy chicken, or for a vegan option, opt for the rich taste of roasted squash or cauliflower.


Prep – 5 minutes
Cooking – 20 minutes

200g aborio rice

2 salmon steaks, 240g skin on

1 tbsp vegetable oil

For the salad

300g frozen edamame

4 spring onions, sliced

200g spinach, roughly chopped

For the dressing

3 tbsp sweet chilli sauce

1 tbsp toasted sesame oil

2 tbsp soy sauce


Cook the rice as per the pack instructions.

In the meantime, pan fry the salmon steaks in a little oil for 3 minutes, skin side down, flip and cook for a further 2 minutes.

Remove the skin and flake up when cool enough.

Add the edamame to a pan of boiling water and cook for 3-4 minutes. Drain.

To make the dressing

Add all the ingredients to a jar and mix to combine.

To serve, add the cooked rice and edamame, spring onions and chopped spinach to a large bowl and add the flaked salmon.

Pour over the dressing, and toss lightly to combine

For more recipes check out @discovergreatveg