Baked Salmon with Honey Herb Crust and Leek and Carrot Curry
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 salmon fillet (s)
- 1 tablespoon honey
- 4 tablespoon herbs, mixed
- 5 tablespoon olive oil
- salt and pepper
- 1 leek stick (s)
- 1 carrot (s)
- 0.5 teaspoon ½ curry
- 70 g butter
- 125 g basmati
- 0.5 teaspoon ½ broth, instant
- 125 ml water
Print Recipe
Pin Recipe Instructions
- Line a baking dish with aluminum foil. Clean the salmon and pat dry with paper towels. Season with salt and pepper. Put 2 tablespoons of olive oil on the aluminum foil and place the fish on top.
- Mix the honey, 3 tablespoons of olive oil, a little salt and pepper and the herbs and pour onto the salmon.
- Place in the preheated oven (180 ° C convection or 200 ° C top / bottom heat) for approx. 18 minutes.
- In the meantime, cut the leek into thin rings and the carrot into fine sticks for the vegetables. Cook with water, salt, pepper, instant stock and curry in a closed pan for about 15 minutes. Now continue cooking without the lid until all the liquid has evaporated. Then fold in the butter.
- To do this, cook basmati rice according to the instructions on the packet.
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