Greens salad with salmon and sriracha dressing

Cooking instructions

1. Boil 100 grams of rice and bake the salmon fillets (about 20 minutes, 190 C). I season it with salt, pepper, mustard and honey.
2. For the salad, cut up: a few handfuls of spinach, half a leek, a handful of broccoli that has been wilted (10min), and 2 stalks of celery.
3. Add the grilled salmon, torn into small pieces, and the cooked rice.
4. For the sauce, add: a teaspoon of mayonnaise (or Greek yoghurt), a teaspoon of sriracha sauce, the juice of half a lemon, the spices and stir to combine.
5. Garnish with parsley and enjoy!