Salmon and Broccoli Rice Pot
Ingredients
- 4 salmon fillets
- 300 g long grain rice
- 300 g broccoli
- 700 ml fish stock
- 1 lemon
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tsp dried dill
Nutrition (per serving)
- Calories
- 640 kcal
- Protein
- 35.4 g
- Carbohydrate
- 63.4 g
- of which sugars
- 2.3 g
- Fat
- 25.5 g
- of which saturates
- 5.1 g
- Fibre
- 4.2 g
- Salt
- 1.67 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oil in a large lidded pot and gently fry the crushed garlic for 1 minute.
- 2
Add the rinsed rice, dill and fish stock. Bring to the boil, cover and cook for 10 minutes.
- 3
Cut the broccoli into small florets and lay the salmon fillets on top of the rice.
- 4
Scatter the broccoli around the salmon, cover and cook for a further 10 minutes on low heat.
- 5
Remove the salmon and flake it back into the rice. Squeeze over the lemon juice, season and serve.
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