Rice-Stuffed Salmon | Salmon Recipes | Tesco Real Food

Ingredients

• 2 tsp olive oil, plus extra for greasing
• 1 large onion, diced
• 300g long grain and wild rice
• 500ml vegetable stock
• 200g cherry tomatoes, halved
• ⅔ x 30g pack dill, chopped
• ⅔ x 30g pack tarragon, leaves chopped
• 2 whole salmon sides (2kg total), skin on
• 3 bay leaves
• 400g fine green beans, trimmed
• 1 tsp Dijon mustard
• 1 tbsp white wine vinegar
• 2 tbsp extra-virgin olive oil
• 50g pecans, toasted and chopped
• 80g pomegranate seeds
• 100ml buttermilk
• 4 tbsp mayonnaise
• 2 tbsp white wine vinegar
• 1 garlic clove, finely crushed