Flaked Salmon Salad with Baked Rice

Steps

1. Preheat oven to 200°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Combine all baked rice ingredients in a deep baking dish. Mix well and cover dish with foil, making sure to seal the edges well. Bake for 25 minutes then remove from oven and set aside. While rice is cooking, pat salmon dry and remove any remaining scales or pin bones.
2. Season salmon with salt and pepper and place, skin-side-up, to one side of prepared tray. Dice ciabatta roll 2cm and place on tray beside salmon. Toss bread with a drizzle of olive oil and season with salt and pepper. Bake (on rack above rice) for around 12 minutes, until salmon is cooked through.
3. While rice and salmon are baking, thinly slice second measure of red onion and roughly chop semi-dried tomatoes. Add both to a large bowl and set aside.
4. When salmon has finished cooking, allow to rest for at least 5 minutes. Carefully peel skin off then break into large pieces using a fork. Add to bowl with onion and tomatoes. In a small bowl, combine mayonnaise, lemon zest and juice.
5. Uncover baked rice and fluff up grains with a fork. Add rocket, baked ciabatta and vinegar to bowl with salmon and gently toss to combine. Season to taste with salt and pepper.
6. To serve, spoon baked rice onto plates and top with flaked salmon salad. Drizzle with lemon mayonnaise.