Poach the salmon in simmering water for 8-10 minutes until just cooked through, remove the skin and break into large flakes.
Meanwhile, cut the ends off the oranges and remove the skin and pith with a sharp knife, remove the segments reserving the juices in a bowl. Heat the rice according to pack instructions and mix in the orange segments without the juice, walnuts, olives, coriander and salmon flakes.
Whisk the oil and honey into the reserved orange juice, season and toss into the salad.
Cooks tip
Try swapping the olives for capers and try other types of rice pouches.