cookSeared salmon with red rice salad

From: Waitrose
SERVES 4

200g LOVE life red camargue and wild rice
250g podded broad beans (fresh or frozen)
500g boneless Scottish salmon fillet, skin removed
1˝tbsp olive oil
1 lemon, zest and juice
2 tsp dijon mustard
1 tsp black mustard seeds
1 small red onion, finely sliced
70g wild rocket

Cook the rice according to pack instructions and allow to cool slightly. Cook the broad beans in a pan of boiling water for 2-3 minutes, until they start to rise to the surface, then drain and refresh in cold water; slip them out of their skins, if liked.

Heat a frying pan over a medium-high heat. Brush the salmon with ˝ tbsp oil, season and fry on the skinned side for 6-8 minutes, until almost cooked through. Carefully flip and cook for a final 2-3 minutes. Meanwhile, whisk the lemon zest and juice with the mustard, mustard seeds and remaining 1 tbsp olive oil to make a dressing; season.

Toss the rice with the red onion and rocket. Serve with the salmon flaked over the top and drizzled with the dressing.

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