Poached salmon & turmeric rice

Name: Poached salmon & turmeric rice
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: ½ tbsp olive oil; 20 g unsalted butter; 1 large onion, finely chopped; ½ tsp salt; ½ tsp ground turmeric; 1 tsp mild curry powder; 250 g microwaveable wholegrain rice; 250 g frozen peas; ½ unwaxed lemon, zested and cut into wedges; 170 g pack 2 Scottish Poached Salmon Fillets, flaked (skin discarded); 20 g 20g pack dill, chopped (optional)

A speedy dinner with kedgeree vibes – add a boiled egg too, if you fancy.

0 out of 5 stars(0) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ tbsp olive oil
20g unsalted butter
1 large onion, finely chopped
½ tsp salt
½ tsp ground turmeric
1 tsp mild curry powder
250g microwaveable wholegrain rice
250g frozen peas
½ unwaxed lemon, zested and cut into wedges
170g pack 2 Scottish Poached Salmon Fillets, flaked (skin discarded)
¼ x 20g 20g pack dill, chopped (optional)

Heat the oil and 10g of the butter in a large frying pan over a medium-high heat. Fry the onion with the salt for 8-10 minutes until starting to caramelise. Stir in the spices, then add the rice and peas and fry for 1-2 minutes.
Scatter the lemon zest over the rice with plenty of black pepper. Stir everything together for a minute or two, until piping hot. Take off the heat and stir through the salmon and dill, if using. Divide between plates and serve with a chunky wedge of lemon for squeezing over.