Grilled Salmon with Broccoli-Coconut Sauce and Rice

Ingredients

• 250 g long grain rice
• Salt
• 500 g broccoli florets
• 600 g salmon fillet (ready for cooking, skin removed)
• 0.5 untreated lemon (juice)
• pepper (ground)
• vegetable oil
• 1 onion
• 1.5 cm fresh ginger
• 1 tbsp red curry paste
• 350 ml coconut milk
• 1 red bell pepper
• 2 sprigs parsley
• 2 tbsp butter

Instructions

1. 1.

   Cook the rice in 500 ml boiling salted water.

2. 2.

   Wash, trim and cook the broccoli in boiling water with a pinch of salt for about 12 minutes.

3. 3.

   Wash the salmon, pat dry, cut into large pieces, drizzle with lemon juice, season with salt and pepper. Grill in a hot pan with oil on both sides until cooked through; reduce heat and let the fish become translucent.

4. 4.

   Peel the onion and ginger, finely dice the onion and grate the ginger. In a pot, sauté with 1 tbsp hot oil, stir in the curry paste, then add coconut milk. Simmer over medium heat for 5–8 minutes.

5. 5.

   Wash the bell pepper, halve it, remove seeds and white membranes, and slice into thin strips.

6. 6.

   Rinse parsley, shake dry, and cut leaves into fine strips.

7. 7.

   Drain the broccoli, let it drain, and toss with bell pepper strips in hot butter. Season with salt and pepper, then plate on warmed dishes alongside rice and salmon. Drizzle sauce over and sprinkle with parsley before serving.