Grate some lemon zest over the fish and poach until just cooked . Set aside to cool
Melt the butter in a pan , add the leek and cook until softened but not coloured
Add in the garlic and cook for a further minute
Add in the rice and stir to coat in the butter . Cook for 2 minutes
Add in a ladle of the hot stock , stir until almost absorbed and add another ladle full
Keep adding the stock . When the last of the stock has been added , put in the broccoli stems and peas
Add in the cream cheese and stir to combine
Flake in the salmon fillets , squeeze in a good amount of lemon juice . Stir allow the salmon to warm through
Serve topped with more freshly grated lemon zest
Ingredients
Directions
Grate some lemon zest over the fish and poach until just cooked . Set aside to cool
Melt the butter in a pan , add the leek and cook until softened but not coloured
Add in the garlic and cook for a further minute
Add in the rice and stir to coat in the butter . Cook for 2 minutes
Add in a ladle of the hot stock , stir until almost absorbed and add another ladle full
Keep adding the stock . When the last of the stock has been added , put in the broccoli stems and peas
Add in the cream cheese and stir to combine
Flake in the salmon fillets , squeeze in a good amount of lemon juice . Stir allow the salmon to warm through
Serve topped with more freshly grated lemon zest