Summary

Ingredients

• 1 onion (s)
• 1 clove garlic
• 500 g carrot (s)
• 500 g broccoli
• 2 tablespoons oil
• 300 g rice (lon rain rice, parboiled)
• 1 point saffron threads
• 2 bay leaves
• 800 ml vegetable stock (instant)
• 400 g salmon fillet (s)
• salt
• Pepper from the grinder
• Lemon (s), in column for garnish
• Cayenne pepper
• parsley

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Instructions

1. Peel and finely dice the onion and garlic. Cut the carrots into slices approx. 5 mm thick. Clean the broccoli and cut into florets. Fry the onion and garlic in 1 tablespoon of oil in a pan. Sweat the rice briefly, add the carrots, saffron and bay leaves. Deglaze with vegetable stock and season with salt and cayenne pepper. Simmer for about 20 minutes.
2. In the meantime, wash the salmon, pat dry and cut into medium-sized cubes. Season with salt and pepper. Heat the rest of the oil in a pan and fry the salmon all over. Take out and keep warm. Cover the broccoli in boiling salted water and cook for about 8 minutes. Drain and then fold into the rice with the salmon. Let it flow for a short time.
3. Serve the rice and fish pan garnished with a lemon wedge and parsley.