Salmon Fillet on Vegetable Rice

Ingredients

• 300 g long grain rice
• 600 ml Vegetable Broth
• red bell pepper
• yellow bell pepper
• green bell pepper
• 1 Carrot
• 3 stalks green asparagus
• 1 lemon
• 2 tbsp Rapeseed oil
• Salt
• Pepper
• 500 g salmon fillet
• 4 sprigs Parsley
• 20 g Parmesan (1 piece)

Instructions

1. 1.

   Bring rice with broth to a boil in a pot and simmer covered over medium heat for about 20 minutes.

2. 2.

   Meanwhile, wash and trim the bell peppers. Peel the carrot. Wash the asparagus, peel the lower third, cut off woody ends, split the tips lengthwise. Dice all vegetables very small. Squeeze the lemon.

3. 3.

   Heat oil in a pan. Sauté the vegetables on high heat for 2–3 minutes. Season with salt, pepper and a splash of lemon juice, then remove from heat.

4. 4.

   Rinse salmon under cold water, pat dry and cut into 1 cm thick slices. Salt, pepper and drizzle with a little lemon juice.

5. 5.

   Wash parsley, shake dry and chop.

6. 6.

   After the rice has cooked for 15 minutes, stir in the vegetables, parsley and parmesan. Place the salmon slices on top and cover to finish cooking over low heat for 5 minutes.