Salmon Rice Skillet

Ingredients

• 200 g natural rice
• Salt
• 500 g salmon fillet
• 3 tbsp Lime juice
• 2 green bell peppers
• 1 Green Chili Pepper
• a handful of coriander
• 3 tbsp olive oil
• 1 tsp curry powder

Instructions

1. 1.

   Cook the rice in a pot with 2.5 times the amount of boiling salted water for 25–30 minutes over low heat, covered.

2. 2.

   Meanwhile rinse the salmon fillet, pat it dry, drizzle with 1 tbsp lime juice and let sit for about 5 minutes. Wash the bell peppers, halve them, remove seeds and dice. Slice the chili pepper lengthwise, deseed, wash and cut into thin rings. Rinse the coriander, shake dry and pluck the leaves.

3. 3.

   Heat 1 tbsp oil in a pan. Pat the fish dry and sear it in the hot oil for about 5 minutes on each side over medium heat. Cover and let finish cooking for another 5 minutes.

4. 4.

   While that cooks, heat the remaining oil in a pan. Sauté the peppers and half of the chili rings over medium heat for about 5 minutes.

5. 5.

   Add the cooked rice and stir-fry for 5 minutes while turning. Season with curry powder, salt and the remaining lime juice. Salt the salmon, cut into pieces and arrange on top of the rice. Sprinkle with the leftover chili rings and coriander leaves before serving.