Broccoli – Salmon – Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g salmon fillet (s)
- 1 tablespoon lemon juice
- 1 teaspoon tarragon
- salt and pepper
- 2 teaspoons oil
- 500 g broccoli
- 200 ml vegetable stock, (1 teaspoon instant)
- 6 tomato (s)
- 500 g rice, cooked
- 4 teaspoons desiccated coconut
Print Recipe
Pin Recipe Instructions
- Drizzle the salmon fillet with lemon juice, season with tarragon, season with salt and cut into pieces.
- Heat the oil in a pan, fry the salmon in it for approx. 5 minutes, remove and keep warm.
- Divide the broccoli into florets, add to the meat stock and fry briefly. Deglaze with the stock and cook for approx. 10 minutes until al dente.
- Cut tomatoes into wedges.
- Mix rice with desiccated coconut and add to broccoli with tomatoes. Rinse with salt and pepper.
- Top with salmon, heat briefly and serve.
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