Ingredients
- 600 g of ocado own range skin-on salmon fillet
- 1 tsp of salt
- 2 tbsp of vegetable oil, plus a splash
- 2 garlic cloves, crushed or grated
- 0.5 onion, finely diced
- 200 g of pack swiss chard, chopped into bite-sized pieces
- 300 g of wild rice
- 50 g of unsalted butter
- 100 ml of prosecco or white wine
- 1 tsp of light soy sauce
- 8 asparagus spears
Method
Step 1
Sprinkle the salmon with the salt and set aside for 15 mins; pat dry with kitchen towel.Step 2
Heat the oil in a large, lidded frying pan over medium-high heat. Fry the fish, skin-side down, for 2-3 mins, until crispy. Peel off the skin (reserve to enjoy with the fish, if you like) and set the salmon aside.Step 3
In the same pan, fry the garlic and onion over a medium heat for 2 mins. Add the swiss chard with a splash of oil; stir-fry until wilted.Step 4
Add the rice and butter, then the prosecco. Stir in the stock, soy sauce and a pinch of salt and bring to a simmer. Return the fish to the pan, then cover. Cook over a low heat for 10 mins, then turn off the heat; leave to stand for 10 mins.Step 5
Blanch the asparagus in a pan of boiling water for 2 mins; drain. Refresh under cold water, then cut into bite-sized pieces.Step 6
Remove the salmon to a plate. Add the asparagus to the rice pan, then turn the heat to high and stir-fry until the rice starts to sizzle.Step 7
Serve the rice topped with the salmon and crispy skin (if using).