Warm smoked haddock, rocket & basmati rice salad

Warm smoked haddock, rocket & basmati rice salad

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 10 mins - 15 mins

Skill level

Easy

Servings

Serves 4

This flavoursome fish salad is low in fat, and is quick and easy to prepare

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
286
protein
23g
carbs
49g
fat
1g
saturates
1g
fibre
1g
sugar
0g
salt
2.08g

Ingredients

  • 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Put the rice and stock into a pan and bring to the boil, cover, reduce to a simmer and cook for 6 mins.
  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.
  3. Gently fork the tomatoes and rocket into the rice.

Recipe from Good Food magazine, September 2005

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
alexallen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is one of those easy and tasty recipies that I keep coming back too.

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was perfectly fine & felt very healthy, although I definitely felt it needed some sort of dressing. I am not sure that I would bother doing it again.

Questions

Tips