Annabel Karmel Christmas 2017 Leaderboard
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  • 300 g salmon fillet
  • A generous knob of butter
  • 200 g long grain rice
  • 200 g frozen garden peas
  • 1 red pepper, finely diced
  • 0.5 cucumber, peeled & seeds removed & diced
  • small bunch spring onions, finely sliced
  • flat leaf parsley, chopped
  • dill, chopped
  • 2 tbsp chives, chopped
  • 2 tbsp olive oil
  • rice wine vinegar
  • 1 tsps runny honey


  1. Pre heat the oven 200C / 180 Fan/ Gas 6.
  2. Wrap the salmon & knob of butter in foil & place on a baking sheet in the oven for 15 minutes until cooked through. Remove from the oven & leave to cool.
  3. Cook the rice according to the packet instructions but add the peas 4 minutes before the end of the cooking time. Drain & refresh in cold water.
  4. Measure the remaining ingredients into a large bowl. Add the cooked rice & peas then flake in the cold salmon & any juices from the foil. Season well.
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