Paella-style salmon and leekby Iris Blake |
| Preperation time: 5 mins Cooking time: 25 mins Serves: 2 |
| Recipe Ingredients |
| 2 leeks, washed and finely sliced; 1 tbsp olive oil; 1/2 tsp turmeric; 125g basmati rice 425ml vegetable stock; 250g skinned salmon fillet, cut into 6 large pieces; 50g frozen peas. |
| Recipe Method |
| Heat the olive oil in a flameproof casserole
dish and soften the leeks. Add the turmeric and rice and stir to
coat the rice grains in the oil. Add the stock and bring to the
boil, simmer for 2 minutes and then season. Nestle the salmon into the rice and scatter over the peas. Cover and bake in a hot oven (fan oven 160/ gas 4) for 15 minutes until the rice and fish is cooked. |
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