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Salmon with Prosecco Fried Rice

Salmon with Prosecco Fried Rice

Brought to you by: OcadoLife
    4 serving
1.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
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Ingredients

  • 600g Ocado Own Range Skin-on Salmon Fillet
  • 1 tsp salt
  • 2 tbsp vegetable oil, plus a splash
  • 2 garlic cloves, crushed or grated
  • ½ onion, finely diced
  • 200g pack swiss chard, chopped into bite-sized pieces
  • 300g wild rice
  • 50g unsalted butter
  • 100ml prosecco or white wine
  • 1 tsp 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).

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