Install Steam
sign in
|
language
简体中文 (Simplified Chinese)
繁體中文 (Traditional Chinese)
日本語 (Japanese)
한국어 (Korean)
ไทย (Thai)
Български (Bulgarian)
Čeština (Czech)
Dansk (Danish)
Deutsch (German)
Español - España (Spanish - Spain)
Español - Latinoamérica (Spanish - Latin America)
Ελληνικά (Greek)
Français (French)
Italiano (Italian)
Bahasa Indonesia (Indonesian)
Magyar (Hungarian)
Nederlands (Dutch)
Norsk (Norwegian)
Polski (Polish)
Português (Portuguese - Portugal)
Português - Brasil (Portuguese - Brazil)
Română (Romanian)
Русский (Russian)
Suomi (Finnish)
Svenska (Swedish)
Türkçe (Turkish)
Tiếng Việt (Vietnamese)
Українська (Ukrainian)
Report a translation problem


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
Turn this recipe into a shopping list.
ADD TO LIST
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;