Cooks in: 25mins
Levels: Easy
Serves: 2
List of Ingredients
- 5 OZ. of basmati rice
- 5 OZ. of salmon, cut into bite-size pieces
- Lemon
- Chives
- Extra-virgin olive oil
- Salt
- Dill
Method
1
Toast the dry rice in a saucepan. Once toasted, add 15 oz water, 1 tablespoon oil and a pinch of salt to the rice. Cover and bring to a boil; then lower the heat and cook for 5 minutes. Turn off the heat and let rest without removing the lid for 8-10 minutes.
2
Sauté the salmon a few at a time in a pan with a drizzle of oil for about 3-5 minutes. Blend with lemon juice and season with salt, dill and chopped chives. Add 1 tablespoon of lemon juice to the rice and press into a cake tin. Turn it over on a plate and serve with salmon, adding more herbs and lemon zest to taste.