Seared salmon with red rice salad

1 of your 5 a day

  • Preparation time: 20 minutes
  • Cooking time: 35 minutes
  • Total time: 55 minutes

Serves: 4


200g red camargue and wild rice
250g podded broad beans (fresh or frozen)
500g boneless Scottish salmon fillet, skin removed
1½tbsp olive oil
1 lemon, zest and juice
2 tsp dijon mustard
1 tsp black mustard seeds
1 small red onion, finely sliced
70g wild rocket


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.