Baked Salmon & Sweet Chilli Rice Omelette with cucumber & snow pea tendril salad

P20 minutes C60 minutes S9


16 eggs
150ml milk
200ml Riviana Sweet Chilli Sauce
80ml Riviana Soy Sauce
80ml fish sauce
1 bunch coriander leaves, roughly chopped
100g spring onions, sliced
100g (raw) Riviana White Long Grain Rice, cooked
2 x 415g tins Ocean Supreme Pink Salmon, drained with bones removed and flaked into large chunks
200g Riviana Corn Kernels drained


2 Lebanese cucumbers, peeled lengthways into long ribbons
2 red onions, peeled and thinly sliced
100g snow pea tendrils, washed and dried
100g beans sprout shoots
3 birds eye chillies, finely sliced


100ml Riviana Sesame Oil
100ml Riviana Soy Sauce
100ml fresh lime juice


Pre-heat oven to 180°C.


Line a 26cm x 26cm x 4cm deep baking tin with non-stick baking paper.


Whisk eggs, milk, sweet chilli sauce, soy sauce and fish sauce until well combined. Add coriander and spring onions.


Into the baking tin place cooked rice, salmon and corn kernels and spread out evenly. Pour egg mix over.


Cook in oven for 40 minutes or until just set.


Allow omelette to cool then cut into large serving squares.


Whisk dressing ingredients together until well combined.


Place salad ingredients into mixing bowl and add dressing. Toss salad gently.


To serve, place omelette on serving plate and top with salad, drizzle with extra Sweet Chilli Sauce.

Products used

Tips and hints:If snow pea tendrils are unavailable, use mint leaves.