Salmon & prawn rice, with dill, mustard seeds and lemon

Name: Salmon & prawn rice, with dill, mustard seeds and lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Duchy Organic Brown Basmati Rice; ½ tsp bicarbonate of soda; 2 tbsp Cooks' Ingredients Fish Seasoning; 20 g pack dill4; 4 tbsp olive oil; 265 g Duchy Organic 2 Scottish Salmon Fillets; 1 tsp black mustard seeds; 180 g pack frozen Duchy Organic Raw King Prawns, defrosted; 100 g frozen Duchy Organic Garden Peas, thawed; 1 unwaxed lemon, juice of 1/2, plus wedges

A light and fresh centrepiece, Mallika Basu's rice maxes out the use of salmon and prawn in a herby, lemony and family friendly feast.

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Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

300g Duchy Organic Brown Basmati Rice
½ tsp bicarbonate of soda
2 tbsp Cooks' Ingredients Fish Seasoning
20g pack dill4
4 tbsp olive oil
265g Duchy Organic 2 Scottish Salmon Fillets
1 tsp black mustard seeds
180g pack frozen Duchy Organic Raw King Prawns, defrosted
100g frozen Duchy Organic Garden Peas, thawed
1 unwaxed lemon, juice of 1/2, plus wedges

Wash the rice well in a large saucepan, drain and return to the pan, then cover with plenty of freshly boiled water and bring to a bubble over a high heat. Add the bicarbonate of soda, lower the heat to medium and cook for 25 minutes until soft.
Meanwhile, grind the fish seasoning in a pestle and mortar until the black peppercorns crack. Chop the dill, discarding the last centimetre of the stems.
Warm the oil over a high heat in a large frying pan. Fry the salmon, skin-side down, for 3 minutes or until crisp, then reduce the heat to medium and cook, turning regularly for about 10 minutes, until the fish is opaque and flakes easily
Toss the mustard seeds and prawns with the fish, cooking the prawns for 2 minutes each side, then add the peas, dill and fish seasoning, until the peas are piping hot, and the prawns are pink and opaque. Mix, breaking up the salmon roughly. Discard the skin.
When the rice is cooked, drain and mix with salt to taste, if needed. Squeeze the lemon juice over the rice and serve the salmon and rice with the lemon wedges on the side or spooned over the rice in the pan.

Typical values per serving when made using specific products in recipe