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    Rosemary and Garlic Salmon Fillets with Tangy Lemon

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    Rosemary and Garlic Salmon Fillets with Tangy Lemon

    Serves: 2 - 3

    Ingredients

    • Salmon fillets
    • 500g Waitrose American Easy Cook & Wild Boil in the Bag Rice
    • 85g green beans
    • 85g frozen baby broad beans
    • 1 handful chopped parsley
    • 1 lemons

    Method

    1. Serve 1 salmon fillet per person. Cook on a preheated barbecue, using fish holders, or under a preheated grill for about 10 minutes until golden and thoroughly cooked. Alternatively, bake in the oven - arrange the salmon fillets on a baking sheet covered with lightly greased foil in a preheated oven 190ºC, gas mark 5 for about 15 minutes or until just cooked.
    2. Cook 1 x 500g bag Waitrose American Easy Cook & Wild Boil in the Bag Rice according to the pack instructions. Blanch 85g each of fresh green beans and Waitrose Frozen Baby Broad Beans for about 3 minutes until just tender. Slip the skins off the broad beans. Stir into the drained rice with the green beans, a handful of freshly chopped parsley and the juice and finely grated rind of a lemon.

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