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- 1 x salmon fillet with skin on
- 1 cup frozen peas
- 1/2 cup basmati rice
- 1/2 cup wild rice
- 2 x celery stalks sliced thinly
- 1 cup dried cranberries
- 1 cup chopped walnuts
- 2 Tbls olive oil
- 2 Tbls red wine vinegar
- 1 Tbls butter
- 1 tspn of preserved lemon rind
Rinse basmati rice in cold water. Bring to the boil about 4 cups of water and add basmati rice and cook until fluffy. Let Cool. Rinse wild rice and cook in 450ml of water for 45 minutes or until rice curls. When cooked let cool.
When rice is cool add thinly sliced celery,chopped walnuts,cranberries olive oil and red wine vinegar mixed together. Set aside until ready to assemble plate.
Bring frozen peas to the boil.
Season salmon with some oil and sea salt on skin side. In a heated pan cook salmon skin side down first for 3mins then turn to fish side and cook 2 mins. Place under grill skin side up to get crispy for 2 – 3 mins.
Place peas,butter,preserved lemon in blender to puree, add pepper to taste.