Back home
Ingredients
Method
- ½ tbsp olive oil
- 20g butter
- 1 chopped onion
- ½ tsp salt
- ½ tsp turmeric
- 1 tsp curry powder
- 250g cooked wholegrain rice
- 250g peas
- ½ lemon, zested and cut into wedges
- 200g poached salmon fillets, skin removed, flesh flaked
- 5g chopped dill
- Add the oil and 10g of butter to a frying pan and cook the onion with the salt for 10 mins, or until golden and softened. Stir in the spices, rice and peas, and fry for 2 mins.
- Scatter the lemon zest over the rice and add some black pepper. Stir well, then remove from the heat and gently stir through the flaked salmon and the dill. Divide between plates and serve with a lemon wedge for squeezing.
20 mins
2 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box