Herby salmon and rice

    32 min

    Particularly good as a light summer supper, this smoked salmon and rice dish is packed with fresh herbs and is much like a grain salad.


    London, England, UK
    1 person made this

    Serves: 4 

    • 2 teaspoons olive oil
    • 300g basmati rice
    • 1 onion, finely chopped
    • 600ml fish stock or water
    • 1 bay leaf
    • 2 sprigs fresh thyme
    • 280g skinless smoked salmon fillet, flaked
    • 4 tomatoes, peeled and chopped
    • 3 tablespoons finely chopped parsley
    • 2 spring onions, finely chopped
    • 1 tablespoon chopped fresh dill or tarragon
    • 1 tablespoon snipped fresh chives
    • 1 avocado, peeled and diced (optional)
    • salt and pepper

    Prep:10min  ›  Cook:22min  ›  Ready in:32min 

    1. Heat the oil in a large saucepan over a moderate heat and cook and stir the rice and onion for 2 minutes. Pour in the fish stock or water together with the bay leaf and thyme. Reduce the heat to low, cover and simmer until the rice is tender, about 20 minutes. Discard the bay leaf and thyme.
    2. Fold the salmon gently into the rice with the tomatoes, parsley, spring onions, dill or tarragon, and chives. Fold in the avocado, and season with salt and pepper to taste.


    Instead of smoked salmon, you could use a tin of boneless red salmon, or a pre-cooked salmon fillet.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)