Chicken, leek & brown rice stir-fry
Combine the classic flavours of chicken and chorizo with kale and rice for a substantial yet speedy dinner, taking less than 20 minutes to make
Pan-fried salmon with braised Little Gem
- Preparation and cooking time
- Prep:
- Cook:
- Serves 4
Skip to ingredients
- 2 tsp olive oil
- 4 Little Gem lettuceshalved lengthways
- 200ml vegetable stock
- 4 x 130g salmon fillets
- 200g fresh or frozen peas(defrosted if frozen)
- ½ small bunch of dillchopped
- 1 tbsp half-fat crème fraîche
- 1 tsp Dijon mustard
Nutrition: Per serving
- kcal410
- fat23g
- saturates5g
- carbs9glow
- sugars6g
- fibre6g
- protein38ghigh
- salt1g
Method
step 1
Heat 1 tsp oil in a large lidded frying pan over a medium heat. Arrange the lettuce halves in the pan, cut-side down, and fry for 2 mins until beginning to brown. Pour in the stock, cover with the lid and cook for 6 mins.
step 2
Meanwhile, season the salmon with a good pinch each of salt and pepper on both sides of the fillets. Heat the remaining oil in a second pan over a medium heat and fry the salmon, skin-side down, for 3 mins. Carefully flip using a fish slice and cook for 3 mins more until cooked through and the flesh easily flakes.
step 3
Tip the peas and dill into the pan with the lettuce and cook for 2 mins, covered, until the lettuce is tender but still retains its structure. Arrange the salmon fillets and lettuce halves on serving plates.
step 4
Stir the crème fraîche and mustard into the lettuce pan and cook over a low heat to warm through. Pour the sauce and peas over the lettuce and salmon.
