Salmon Rice and Peas

Wash 1 cup Rice thoroughly.

Combine the rice with 1 cup Water in a saucepan.

Bring to a boil, then reduce heat to low.

Cover and cook for 10 min, or until the rice is tender and the water is absorbed.

Stir in 10 g Butter and season with salt.

Place 500 g Salmon Fillets in a pan over medium-high heat.

Cover the pan with a lid.

Cook for 3-4 min per side, or until the salmon is cooked through and flakes easily with a fork.

Season with salt.

In a separate saucepan, add 100 g Peas and 10 g Butter.

Cook over medium heat until heated through.

Add 1 Beef Stock Cube and stir until dissolved.

Fluff the rice with a fork.

Divide the rice, salmon, and peas between two plates.

Serve immediately.