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1 x 105g Ainsley Harriott Smoky Paprika & Lime Rice
2 x 175g (6oz) skinless salmon fillets, pin bones removed
30ml (2 tbsp) extra-virgin olive oil, extra for brushing
1 lime, cut in half
12 sun-dried tomatoes in oil, drained and finely chopped
30ml (2 tbsp) very finely chopped red onion
5ml (1 tsp) snipped fresh chives
7g (1/4oz) wild rocket
sea salt and freshly ground black pepper
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STEP 1
Make the Ainsley Harriott Smoky Paprika & Lime Rice according to the directions on the packet.
Heat a heavy-based griddle pan until smoking hot. Cut each the salmon fillet into the recipies, then season and brush each one with a little olive oil. Arrange on the griddle pan, then reduce the heat and cook for 1-2 minutes on each side until just cooked through with nice golden brown markings. Remove from the heat and add a squeeze of lime juice.
I am open for anyone except for hetro girls, because that means they don't want me, if you know what i mean ;3
nah just kidding, anyone can add me, and maybe have some fun c;