Examine the salmon (if frozen and defrost) for bones, clean, portion and chill. Wash the vegetables and cut into bite-sized pieces or strips. Finely chop the dill.
Bring 4 cups of water (water: rice = 2: 1) with a little salt and 1 tablespoon of yellow curry powder to the boil, add the rice, stir, simmer over low heat with the lid closed for about 10 minutes until the water is absorbed.
In the meantime, sauté the vegetables in hot olive oil and season with salt and pepper. First add the zucchini, spring onions and paprika, towards the end the mushrooms and halved cherry tomatoes over a medium heat. Drizzle with lemon juice or use zest of half a lemon. Remove from heat just before serving and sprinkle with chopped dill.
Meanwhile, season the salmon lightly with salt and pepper, turn the underside a little in flour, drizzle with a little lemon juice just before frying and sprinkle with dill if you like.
Vegetables and rice should be ready at about the same time. Keep the vegetables warm, remove the rice from the fire after soaking up the water, let the lid swell briefly.
Sear the salmon in hot rapeseed oil only on the floured side, remove from the fire immediately, fry with the lid closed in the remaining heat for about 3-4 minutes, depending on the thickness, until a nice crust has formed and the top is still shiny.
Tip:
Depending on your preference, whatever the season is currently on offer can be put in the vegetable pan, but this combination tastes particularly good with curry rice and lemon dill. You can also fry with garlic or shallots.
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