Salmon Fillet on Saffron Rice

Ingredients

• 250 g Basmati rice
• 3 strands saffron
• 1 red chili pepper
• 2 stalks celery
• 2 carrots
• 4 salmon fillets (150 g each)
• juice of 1 lemon
• 3 cm fresh ginger
• 4 tbsp plant oil
• Salt
• pepper (ground)
• 2 tbsp clarified butter
• Pak choi (for garnish)

Instructions

1. 1.

   Rinse the rice in a sieve, put it in a pot, add water up to 2 cm above the rice. Add saffron strands and dissolve. Bring the rice to a boil with the lid on once, then simmer on very low heat for 20 minutes until absorbed.

2. 2.

   Peel and wash carrots and celery. Slice celery thinly, dice carrots finely. Halve the chili pepper, remove seeds and chop finely. Peel ginger and chop small. Rinse salmon under cold water briefly and pat dry with kitchen paper. Drizzle fillets with lemon juice, lightly salt and season with pepper. Heat oil in a pan and fry the fish pieces with chopped ginger for about 8 minutes on each side, then set aside warm.

3. 3.

   Add clarified butter to the pan, heat and quickly sauté the vegetables, add saffron rice and chili, and stir briefly. Fill bowls with saffron rice, place a piece of ginger salmon on top, garnish with a leaf of pak choi and serve.