Fennel & rocket salad
This fresh and light tangy rocket salad with crunchy fennel is quick to make and full of flavour - try it with a simple roast
Quick salmon, preserved lemon & olive pilaf
- Preparation and cooking time
- Prep:
- Cook:
- plus steaming
- Easy
- Serves 4
Skip to ingredients
- 240g brown rice
- 500ml vegetable stock
- 4 boneless and skinless salmon fillets
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 preserved lemonfrom a jar, skin finely chopped, flesh and seeds discarded
- 130g pitted green olivessliced
- small pack parsleyroughly chopped
Nutrition: per serving
- kcal605
- fat30g
- saturates5g
- carbs45g
- sugars2g
- fibre5g
- protein37g
- salt1.7g
Method
step 1
Put the rice in a saucepan, cover with the vegetable stock and bring to the boil. Once boiling, reduce the heat to a simmer, cover and cook for 15 mins. Turn off the heat and leave the rice to sit for 15 mins without removing the lid.
step 2
Meanwhile, put the salmon fillets on a microwaveable plate, season well and cover with cling film. Cook in the microwave on high for 4 mins until just cooked. When the rice is ready, stir through the spices, preserved lemon, olives, parsley and some seasoning. Flake the salmon and lightly stir through the rice, trying not to break up the fish too much, then serve.
