PAN-FRIED SALMON WITH CHIA RICE AND HORSERADISH CREAM
1 cup basmati rice 1-2 tablespoons black chia seeds 11⁄ cups water
Pan-fried salmon and greens
4 spring onions 4 cloves garlic 250g broccolini 2 courgettes 600g boneless salmon fillets, skin on 2 tablespoons butter
cup sour cream 3 tablespoons grated or ground horseradish (store-bought) juice of lemon
2 tablespoons toasted sliced almonds
1 lemon, cut into wedges Combine rice, chia seeds, water and salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
While rice is cooking, prepare the vegetables. Thinly slice spring onions; roughly chop garlic; trim