Salmon, wild rice and watercress stew recipe

48 ratings Rate
  • Serves 4
  • 1 hr
  • 430 calories / serving
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Heat the oil in a large pan. Add the onion and leek and sauté for 3-4 minutes. Stir in the garlic, celeriac and rice then pour over the stock. Boil rapidly for 15 minutes. Cover and simmer for 15 minutes, adding extra water if necessary. Stir in half the watercress.

Place the salmon on the rice. Season and squeeze over the juice of 1 lemon. Cover and cook gently for 7 minutes until the salmon is cooked. Flake the salmon into the rice and serve with the remaining watercress and wedges of lemon.

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  • Ingredients

  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1 leek, finely sliced
  • 2 garlic cloves, finely chopped
  • 300g celeriac, cut into 1cm cubes
  • 100g wild rice
  • 750ml fish stock, hot
  • 100g watercress, chopped
  • 600g salmon fillets cut into large pieces
  • Energy 1805kj 430kcal 22%
  • Fat 21g 30%
  • Saturates 3g 15%
  • Sugars 5g 6%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 24.9g Protein 36.3g Fibre 6.3g


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