Chrissis Fruity Salmon – Leek – Pan
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 120 g rice, dry
- 2 leeks
- 1 bell pepper (s), yellow
- 1 can pineapple, cut into pieces without sugar
- 440 g salmon fillet (s)
- some lemon juice
- 2 teaspoons oil
- 2 teaspoons vegetable broth, grained, without flavor enhancers
- Chilli flakes
- 2 teaspoons curry powder
- 2 teaspoon mustard (chilli mustard)
- 2 tablespoon sour cream
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Wash the rice and then bring to a boil in a small saucepan with 240 ml cold water and 1 teaspoon salt. Then turn the heat back to the lowest level and let it swell completely in about 15 minutes. Then drain into a sieve and set aside.
- Cut off a third of the top green and the root end of the leek and discard. Cut the leftover leek pieces into fine rings and place in a sieve. Wash thoroughly, as leeks often have a lot of sand between the individual leaf layers. Clean and wash the peppers and cut into fine strips. Drain the pineapple, catching the juice and setting them aside.
- Wash and dry the salmon fillet and cut into 1 cm cubes. Drizzle with a little lemon juice.
- Heat 1 teaspoon of oil in a large non-stick pan on medium heat and briefly fry the salmon all over. Salt and pepper, then remove from the pan and set aside.
- Now pour the second teaspoon of oil into the pan, add the leek and paprika and stir-fry briefly. Deglaze with pineapple juice, season with vegetable stock, chilli flakes and curry powder and cook with the lid closed for about 5 minutes. Now add the pineapple pieces, chilli mustard and sour cream and stir in. Mix in the salmon pieces and rice and simmer for another 2-3 minutes until everything is hot.
- A total of 24 points, with 4 servings per serving 6 points.
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