INGREDIENTS

INSTRUCTIONS

Place the rice in a sieve and rinse well under cold running water.
Place in a pan with the boiling water. Cover and cook for 15-18
minutes until just tender and cooked through.  2 Heat a small pan.
Finely chop the shallot. Add the butter to the  pan and gently saute
the shallot for 3-4 minutes until softened,  stirring. Use the lemon to
make a garnish and set aside.  3 Heat a griddle pan. Scale the salmon
fillet, cut into two even-sized  pieces and season. Brush the pan with
oil and add the salmon fillet,  skin side down.  4 Cook for a few
minutes, turning the salmon at a 90 degree angle  halfway through the
cooking, giving criss-cross markings on the skin.  Pour 85ml/3fl oz
wine into the softened shallot and reduce to about 1  tbsp in quantity.
5 Turn over the salmon and cook for another 2-3 minutes until just
tender and almost cooked through. Transfer to a plate and keep warm.  6
Cut the carrots into small batons and arrange in a streamer with the
asparagus tips. Steam for 5-8 minutes until just tender and cooked
through (al dente).  7 Pour the remaining wine into the griddle pan and
stir vigorously,  scraping the bottom of the pan to remove any
sediment. Pour into the  reduced wine and shallot mixture.  8 Stir the
creme fraiche into the wine and shallot mixture and cook  for a few
minutes until slightly reduced and thickened. Remove the  dill fronds
from the sprig, reserve some for garnishing, and roughly  chop the
remainder.  9 Remove the rice from the heat and leave to rest for a
minute or two  (or as long as time allows) and fluff up the grains with
a fork.  10 Lightly oil a ramekin and pack in some rice. Turn the
ramekin out  on to a serving plate just off centre. Arrange the salmon
fillet,  presentation side up to the side.  11 Stir the chopped dill
and prawns into the creme fraiche sauce and  just heat through,
stirring constantly. Season to taste. Add the  salmon fillet to one
side of the rice.  12 Add the vegetables on the plate around the fillet
in a criss-cross  formation. Garnish with a reserved dill sprig and
lemon garnish.  Serve at once.  Converted by MC_Buster.  Recipe by:
Anything You Can Cook  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 190
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 34.2mg
Sodium: 600.2mg
Potassium: 368.1mg
Carbohydrates: 20.6g
Fiber: 3.3g
Sugar: 5.2g
Protein: 5g