- Place the oil in a large, deep frying pan and gently sauté the garlic and shallots for 2-3 minutes. Add the wine and bubble for a further minute or so over a moderate heat. Add the salmon and cook, turning occasionally, for 3-4 minutes.
- Add the rice to the pan with the salmon. Cook over a moderate heat for a few minutes. Cook the peas in boiling water for 2 minutes, drain then add to the pan with the rice and salmon.
- Stir in the crème fraîche and squeeze over the lemon juice, combine thoroughly and season to taste with black pepper. Serve with the bread.
Add a handful of freshly chopped parsley or basil to this dish if you have it. You could also add a handful of fresh, chopped tomatoes or change the peas for broccoli or spinach.
We should try to eat 2 portions of fish every week, 1 of these should be an oily fish – such as salmon, fresh tuna or trout. This recipe contains 1 portion of oily fish.
This recipe also contains 1 of your 5 daily portions of fruit or vegetables.