Seared salmon with red rice salad

Name: Seared salmon with red rice salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 200g red camargue and wild rice250g podded broad beans (fresh or frozen)500g boneless Scottish salmon fillet, skin removed1½tbsp olive oil1 lemon, zest and juice2 tsp dijon mustard1 tsp black mustard seeds1 small red onion, finely sliced70g wild rocket; 200g red camargue and wild rice250g podded broad beans (fresh or frozen)500g boneless Scottish salmon fillet, skin removed1½tbsp olive oil1 lemon, zest and juice2 tsp dijon mustard1 tsp black mustard seeds1 small red onion, finely sliced70g wild rocket

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Prep Time: 20

Cook Time: 35

Total: 55

Servings: 4

Ingredients

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200 grams red camargue and wild rice250 grams podded broad beans (fresh or frozen)500 grams boneless Scottish salmon fillet, skin removed1½tbsp olive oil1 lemon, zest and juice2 tsp dijon mustard1 tsp black mustard seeds1 small red onion, finely sliced70 grams wild rocket200 grams red camargue and wild rice250 grams podded broad beans (fresh or frozen)500 grams boneless Scottish salmon fillet, skin removed1½tbsp olive oil1 lemon, zest and juice2 tsp dijon mustard1 tsp black mustard seeds1 small red onion, finely sliced70 grams wild rocket

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Instructions

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1. Cook the rice according to pack instructions and allow to cool slightly. Cook the broad beans in a pan of boiling water for 2-3 minutes, until they start to rise to the surface, then drain and refresh in cold water; slip them out of their skins, if liked. 2. Heat a frying pan over a medium-high heat. Brush the salmon with ½ tbsp oil, season and fry on the skinned side for 6-8 minutes, until almost cooked through. Carefully flip and cook for a final 2-3 minutes. Meanwhile, whisk the lemon zest and juice with the mustard, mustard seeds and remaining 1 tbsp olive oil to make a dressing; season. 3. Toss the rice with the red onion and rocket. Serve with the salmon flaked over the top and drizzled with the dressing.