Salmon with Saffron Rice and Vegetables

Ingredients

• 1 cup basmati rice
• 1 tsp butter
• 0.5 can saffron
• 2 slices salmon fillet (about 200 g, skinless and boneless)
• 6 young carrots (peeled, leave some green)
• 3 stalks green asparagus (washed, ends trimmed)
• 1 tbsp Lemon Juice
• 0.5 lemon (slices)
• Salt
• pepper (ground)
• 2 tbsp butter

Instructions

1. 1.

   Drizzle salmon with lemon juice, season with salt and pepper.

2. 2.

   Dissolve saffron in 1 tsp butter briefly, stir into basmati rice, sauté, then add 1½ cups water, lightly salt, bring to a boil, cover and simmer on low until liquid is absorbed.

3. 3.

   Cook carrots and asparagus in boiling salted water for about 10 minutes until al dente, remove, shock in ice water, drain.

4. 4.

   Pan‑fry salmon in 1 tbsp hot butter for about 3 minutes per side.

5. 5.

   Toss carrots and asparagus in remaining hot butter, heat through, season with salt and pepper. Split green asparagus lengthwise.

6. 6.

   Plate saffron rice with salmon and vegetables, arrange lemon slices over the salmon, serve.