Prep: 5min | Cooking: 20min
Complexity: 2/5
ingredients:
(serves 2)
350g salmon filet
1 onions, diced
200g (1 cup) rice
200ml white wine
100g frozen peas
juice and zest of 1 lemon
4 tbsp chopped fresh parsley
olive oil, salt, pepper
method:
Heat olive oil in a deep pan. Fry the salmon and the onion until the onion is translucent and the salmon is cooked through (ca. 5 min on each side for thin filet. If the filet is thick, break it up into smaller chunks). Remove the salmon onto a plate.
Add the rice to the onion. Once translucent, extinguish with the wine. Allow the rice to absorb the wine before pouring in 2 cups water. Season with 1/2 tsp salt, and the peas, and once simmering cover the pan with a lid. Simmer 15 min (mixing halfway through. Add more water if it looks like it's needed).
Meanwhile, shred the salmon and add it to a bowl, with half the parsley, half the lemon zest and juice, 1/4 tsp salt and a little pepper. Set aside.
Once the rice is done cooking, remove the pan from the heat. Pour in the remaining lemon juice, add the remaining lemon zest and parsley, and a little pepper, and mix well. Scatter the salmon on top of the rice. Cover the pan with a dish cloth and the lid, and leave it for 5 min.