Summary

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

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Instructions

1. Drizzle the salmon fillet with lemon juice, season with tarragon, season with salt and cut into pieces.
2. Heat the oil in a pan, fry the salmon in it for approx. 5 minutes, remove and keep warm.
3. 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.
4. Cut tomatoes into wedges.
5. Mix rice with desiccated coconut and add to broccoli with tomatoes. Rinse with salt and pepper.
6. Top with salmon, heat briefly and serve.