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    Little Gem and salmon rice salad

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    Little Gem and salmon rice salad

    • Total time: Ready in 15 minutes 15 minutes

    Serves: 1


    75g essential Waitrose Basmati Rice
    75g frozen essential Waitrose Garden Peas
    ½ tbsp oil
    1 (from a pack of 4) essential Waitrose Wild Alaskan Pink Salmon Fillet, defrosted
    Zest and juice of ½ essential Waitrose Lemon
    1 tbsp essential Waitrose Half Fat Mayonnaise
    2 tbsp chopped fresh chives
    ½ x essential Waitrose Little Gem Lettuce


    1. Cook the rice in boiling water for 10–12 minutes, adding the peas for the last 3 minutes. Drain and cool under cold water.

    2. Meanwhile, heat the oil in a frying pan and fry the fillet for 5 minutes, turning occasionally. Cool and break into flakes.

    3. Mix the lemon zest and juice with the mayonnaise and chives then add the rice, peas, salmon and seasoning.

    4. Line a serving bowl with the lettuce leaves and fill with the salmon mixture.

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