FoodCoop Recipes
Zesty salmon and rice pot
In need of a new fresh and easy dinner favourite? Look no further to get 1 of your 5-a-day the right way.
Cook
20 minutes
Serves
2
Ingredients
125g Co-op basmati rice, washed well in a sieve
½ veg stock cube or 1tsp stock powder (store cupboard)
Pinch chilli flakes and black pepper (store cupboard)
250g pack Co-op Irresistible Garden vegetable medley, larger veg chopped
2 pack Co-op salmon fillets, skin removed
Handful (50g) green olives, sliced
1 lemon, zested, lemon cut into quarters
Method
Pour 350ml boiling water into a lidded shallow casserole dish, add stock powder, pinch of chilli flakes and black pepper.
Add the washed rice, stir, cover with a lid and bring to a gentle simmer. Cook over a low heat for 5 minutes.
Stir in the vegetables, add the salmon and any remaining herb dressing from the pack, scatter with olives and lemon zest.
Cover again with the lid, bring back to a simmer and cook over a low heat for 8 minutes.
Remove from the heat and leave for 4 minutes before serving with lemon wedges to squeeze over.
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
2524kJ / 601kcal (30%) | 28g | 4g | 2.5g | 2.35g |
High · 40% | Low · 20% | Low · 3% | Medium · 39% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 54g.
