Summary

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

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Instructions

1. 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.
2. 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.
3. Wash and dry the salmon fillet and cut into 1 cm cubes. Drizzle with a little lemon juice.
4. 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.
5. 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.
6. A total of 24 points, with 4 servings per serving 6 points.