Salmon Fillet with Rhubarb Leek Onion Vegetable

Ingredients

• 500 g salmon fillet (with skin)
• 2 tbsp Soy sauce
• 1 lemon (juice)
• 240 g jasmine rice
• Salt
• 5 spring onions
• 2 mild chili peppers
• 750 g rhubarb
• 4 tsp rapeseed oil
• 1 tbsp Maple Syrup
• 125 ml Vegetable broth
• 1 tsp Ras el-Hanout

Instructions

1. 1.

   Rinse the salmon, pat dry and cut into 4 portions. Place in a shallow dish. Drizzle soy sauce and 2 tbsp lemon juice over it, cover and refrigerate for about 30 minutes.

2. 2.

   Wash the rice and add to boiling salted water. Simmer on low heat for about 30 minutes (or as directed on package).

3. 3.

   Wash, trim, and cut the spring onions into rings. Wash the chilies, slice if desired, deseed, and cut into rings. Wash the rhubarb, trim, remove any tough stems, halve thick stalks lengthwise and cut into ~5 cm pieces.

4. 4.

   Heat 2 tsp oil in a hot pan. Sauté the chilies, spring onions, and rhubarb. Drizzle with maple syrup and lightly caramelize. Deglaze with broth and simmer for 2–3 minutes.

5. 5.

   Pat the salmon dry and brush with remaining oil. Grill on a hot grill for 3–5 minutes per side (or pan‑fry in oil).

6. 6.

   Season the vegetable with Ras el-Hanout, salt, and lemon juice. Plate alongside the salmon. Garnish with a lemon slice if desired and serve with rice.