How To Make Warm Smoked Haddock, Rocket & Basmati Rice Salad
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Serves:
Ingredients
- 4 smoked haddock fillets
- 2 cups cooked basmati rice
- 2 cups fresh rocket leaves
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat your grill or oven to medium heat. Place the smoked haddock fillets on a baking sheet and season with salt and pepper. Cook for about 10 minutes or until the fish is cooked through and flakes easily with a fork.
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In a large bowl, combine the cooked basmati rice, rocket leaves, cherry tomatoes, and red onion.
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In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour this dressing over the rice salad and toss well to combine.
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Once the smoked haddock is cooked, remove it from the grill or oven and let it cool for a few minutes. Break the fillets into smaller pieces and gently fold them into the rice salad.
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Serve the warm smoked haddock, rocket, and basmati rice salad immediately.
Nutrition
- Calories : 286kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 69mg
- Sodium : 410mg
- Total Carbohydrates : 25g
- Dietary Fiber : 2g
- Sugar : 2g
- Protein : 27g
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