Wild Salmon on Rice with Mixed Vegetables

Ingredients

• 700 g salmon fillet (ready to cook, skin removed)
• Salt
• black pepper (freshly ground)
• Lemon juice
• 1 red bell pepper
• 1 yellow bell pepper
• 0.5 green bell pepper
• 250 g green asparagus
• 1 small zucchini
• 0.5 kohlrabi
• 2 Tomatoes
• 1 onion
• 1 tbsp Vegetable oil
• 150 ml dry white wine
• 200 g long‑grain rice
• 200 ml vegetable broth
• dill (for garnish)
• 1 untreated lemon (cut into wedges)

Instructions

1. 1.

   Wash the salmon, pat dry, cut into 8 equal pieces, season with salt and pepper, drizzle with a splash of lemon juice.

2. 2.

   Wash and clean the vegetables. Remove seeds and white membranes from bell peppers, dice into 1 cm cubes. Peel the lower third of asparagus, trim woody ends, slice stalks into rounds, halve tips lengthwise. Dice zucchini very small. Peel kohlrabi, cube into 1 cm pieces. Blanch tomatoes, cool, core, and dice.

3. 3.

   Peel onion, finely chop, sauté in a hot pan with oil until translucent. Add remaining vegetables, cook briefly, deglaze with wine. Season with salt and pepper, remove from heat.

4. 4.

   Stir in rice, transfer everything to a lightly oiled Dutch oven, pour in broth, place salmon on top, cover. Bake at 200 °C fan‑forced for about 35 minutes. Plate the vegetable rice with salmon, garnish with dill and lemon wedges, serve.