Baked salmon on rice

Ingredients

• 50 g wild rice
• 400 g Broccoli
• 175 ml vegetable broth
• 1 onion
• 1 Garlic clove
• 250 g Mushrooms
• 1 tbsp Rapeseed Oil
• Salt
• Cayenne pepper
• 2 salmon fillets (125 g each)
• 1 tbsp Lemon Juice
• 25 g peanut butter
• 30 g soy cream (or light cream)
• 0.5 bunch flat parsley

Instructions

1. 1.

   Rinse the wild rice thoroughly and parboil it in salted water for about 35 minutes. Drain and set aside.

2. 2.

   Wash, trim, and cut broccoli into florets; peel stems and slice into rounds. Cook together in broth for about 8 minutes, then drain and reserve the broth.

3. 3.

   Preheat oven to 180 °C. Dice onion and mince garlic. Clean mushrooms and quarter or sixth them depending on size. Sauté onion and garlic in hot oil, add mushrooms and cook until lightly browned. Season with salt and cayenne pepper.

4. 4.

   Rinse salmon fillets under cold water, pat dry, season with salt, and drizzle with lemon juice. Mix peanut butter and soy cream together, seasoning with salt and cayenne pepper as well.

5. 5.

   Combine rice, mushrooms, and broccoli in a baking dish, pour over the reserved broth. Place salmon on top and spread the peanut‑soy mixture over it. Bake in convection oven at 180 °C for about 20 minutes. Sprinkle chopped parsley before serving.