Warm smoked haddock, rocket & basmati rice salad
- CJ Jackson
Save recipe
Serves 4
Easy
Prep: 5 mins
Cook: 10 mins - 15 mins
A star rating of 4.3 out of 5.3 ratingsRate
loading...
This flavoursome fish salad is low in fat, and is quick and easy to prepare
Easily doubled
Easily halved
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
Units:
MetricUS
-
225g basmati rice
-
450ml fish or vegetable stock
(a cube is fine)
-
350g smoked haddock
skinned
-
150g pack sugar snap peas
-
3 spring onions
finely sliced
-
150g punnet cherry tomatoes
halved
-
50g bag rocket
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal286
-
fat1g
low
-
saturates1g
-
carbs49g
-
sugars0g
-
fibre1g
-
protein23g
-
salt2.08g
Ad
Method
-
step 1
Put the rice and stock into a pan and bring to the boil, cover, reduce to a simmer and cook for 6 mins.
-
step 2
Cut the fish into chunks, arrange on the rice and cook for 2 mins. Sprinkle with sugar snaps and spring onions, cover and cook over a low heat for 2 mins more.
-
step 3
Gently fork the tomatoes and rocket into the rice.
Recipe from Good Food magazine, September 2005
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.3 out of 5.3 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...