PREP TIME: 15 minutes
COOKING TIME: 20 minutes
Drain the canned salmon, reserving the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks.
Cook the rice in boiling water for 10 to 12 minutes, until tender, adding the stock powder or cube to the cooking water to give the rice extra flavour.
Meanwhile, heat the vegetable oil in a wok or large frying pan and add the chorizo, onion, garlic, celery, green pepper and chilli. Fry gently for 5 to 6 minutes until the vegetables are soft.
Drain the cooked rice thoroughly and add it to the vegetables with 4 tablespoons of the reserved salmon liquid. Stir and cook for 1 or 2 minutes, then add the cherry tomatoes, thyme and chunks of salmon, stirring gently so that the fish does not break up too much.
Season with salt and freshly ground black pepper and serve on warm plates, garnished with sprigs of thyme.
Cook’s tip: Cool any leftovers quickly, then cover and chill. Eat within one day and reheat thoroughly
• 1 x 416g or 2 x 213g cans red or pink wild Alaska salmon
• 350g (12oz) long grain rice
• 1 tbsp vegetable stock powder or 1 vegetable stock cube
• 1 tbsp vegetable oil
• 100g (4oz) chorizo, sliced
• 1 onion, chopped
• 1 garlic clove, crushed
• 2 celery sticks, chopped
• 1 green pepper, deseeded and chopped
• 1 small red chilli, deseeded and finely chopped
• 12 cherry tomatoes, halved
• 1 tbsp chopped fresh thyme, plus extra sprigs, to garnish
• Salt and freshly ground black pepper