Summary

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

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Instructions

1. 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.
2. Mix the honey, 3 tablespoons of olive oil, a little salt and pepper and the herbs and pour onto the salmon.
3. Place in the preheated oven (180 ° C convection or 200 ° C top / bottom heat) for approx. 18 minutes.
4. 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.
5. To do this, cook basmati rice according to the instructions on the packet.