Ingredients

• 1 tbsp olive oil
• 1 tbsp butter
• 85g/3oz salmon fillet
• skin on
• salt and freshly ground black pepper
• 85g/3oz basmati rice
• ½ tsp ground turmeric
• 100ml/3½fl oz fish stock
• 2 tbsp olive oil
• 1 tsp tomato purée
• 1 small handful pine nuts
• toasted

Directions

• For the salmon
• heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes
• then flip over and cook for a further 3-4 minutes
• or until golden-brown all over and cooked to your liking. Set aside on a warm plate.
• For the turmeric rice
• cook the rice according to packet instructions. During the last two minutes of cooking
• stir in the turmeric. When cooked
• fluff up the grains with a fork.
• For the warm tomato dressing
• heat the fish stock
• olive oil and tomato purée together in a saucepan and whisk to combine. Bring to a gentle simmer and reduce for 4-5 minutes.
• To serve
• spoon the rice onto a plate and place the salmon on top. Drizzle the warm dressing around the edges of the plate and scatter the pine nuts over the top.