Rice and fish, simply, in an inviting and balanced dish. Just add a portion of vegetables for a full lunch
Ingredients
- 150 g Basmati rice
- 150 g Findus salmon nuggets
- lemon
- chives
- extra virgin olive oil
- salt
- dill
toast dry rice in a saucepan, then add 400 g of water, 1 tablespoon of oil and a pinch of salt. Cover, bring to a boil, then lower and cook for 5 minutes. Switch off and let stand without removing the lid for 8-10 minutes.
Toast the nuggets a few at a time in a pan with a drizzle of oil, for about 3-5 minutes, then blend with lemon juice and season with chopped salt, dill and chives.
Flavor rice with 1 tablespoon of lemon juice, then press it into a cake tin. Turn it over onto the plate and serve with the salmon, completing with other herbs and lemon zest.
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