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Salmon fillets with lemon rice
- For the Rice
- 225g Long Grain Rice
- Grated rind and juice of 1 lemon
- 900ml Vegetable Stock
- 100g Frozen Peas
- 100g Frozen or tinned Sweetcorn
- 400g Can of chopped Tomatoes
- 1tbsp Fresh chopped Parsley or Coriander
- 1/2 Red onion, shredded
- 2tbsp Creme fraiche
- For the Salmon
- 4tbsp Fresh chopped Parsley or Coriander
- Grated rind of 1 lemon
- A good pinch of chilli flakes
- 4 Salmon Fillets
- 2tbsp Olive oil
- 4 Slices of Feta or Salad cheese
Directions:View on BBC Good Food
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