• 2 tbsp olive oil, drained from the preserved lemon jar
  • 300 g courgette, diagonally sliced
  • 240 g responsibly sourced salmon fillets, roughly chopped
  • 1 vegetable stock cube
  • 1 onion, finely chopped
  • 2 rings of preserved lemon, drained & finely chopped
  • 1 garlic clove, crushed
  • 300 g Arborio risotto rice
  • 100 ml white wine
  • 2 tbsp finely chopped chives


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. On a baking tray, mix together 1 tablespoon of the oil, the courgette and the salmon. Bake for 25 minutes, until the salmon is cooked and the courgette has taken on a little colour. Flake the salmon and set aside.

  2. 2

    Meanwhile, in a large jug make up a litre of vegetable stock using the stock cube. In a large frying pan heat the remaining oil. Cook the onion and preserved lemon for 5-10 minutes, adding the garlic and rice for the last 2 minutes.

  3. 3

    Pour in the wine and allow to bubble for 2 minutes, before slowly adding the vegetable stock, a ladleful at a time. Wait until the liquid is almost fully absorbed each time before adding more. Keep stirring to prevent the rice sticking.

  4. 4

    When the rice is cooked, stir through the salmon, courgette and ¾ of the chives. Allow to heat through, then garnish with the remaining chives and serve.


    Cook's tip:
    Make this veggie by leaving out the salmon, and stirring through 250g roughly chopped roasted red peppers.

Nutritional Details

Each serving provides
  • Energy 1993kj 476kcal 24%
  • Fat 14.7g 21%
  • Saturates 3.0g 15%
  • Sugars 3.9g 4%
  • Salt 0.16g 3%

% of the Reference Intakes

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