Summary

Ingredients

• 2 salmon fillet (s)
• 1 bell pepper (s), yellow
• 1 bell pepper (s), green
• 200 g lon rain rice
• some butter
• 2 tablespoons oil
• 2 spring onion (s)
• 2 tablespoon vinegar, milder
• Salt and pepper from the mill
• sugar

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Instructions

1. For the rice, core the green and red peppers and cut into small cubes. Cook the rice in salted water, place in a colander and drain. Heat the butter and sauté the diced paprika briefly in it. Add the rice and season with salt and pepper.
2. Salt the salmon fillets on both sides. Heat the oil in a pan and fry the salmon fillets over low heat for 3 - 4 minutes on each side.
3. Wash the spring onions and cut into rings. Mix the vinegar with salt and sugar. Remove the pan from the heat, pour the marinade and spring onions over the salmon fillets. Let it steep a little and serve with the vegetable rice.