Salmon with Prosecco Fried Rice
By OcadoLife
Published on 19 April 2022
For easy entertaining, you can’t beat this Salmon with Prosecco Fried Rice. A splash of prosecco makes the dish feel extra celebratory with a sense of occasion, yet it’s cooked in just half an hour, so you can spend more time with guests. The wild rice and asparagus add texture and make the ideal partner for the soft and aromatic salmon.Time and servings
30 minsTotal time
4Servings
15 minsPrep time
15 minsCooking time
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).