Summary

Ingredients

• 600 g salmon fillet (s)
• liter ⅛ orange juice
• 1 pinch (s) lemon pepper or black pepper
• 4 zucchini
• 0.5 ½ vegetable onion (s)
• 30 g butter or mararine
• 1 pinch (s) salt
• 1 teaspoon curry powder
• 1 tablespoon capers
• liter ⅛ fish stock or vegetable stock
• 100 ml cremefine or whipped cream
• 2 tablespoon sauce thickener, lighter
• 1 bunch dill
• 2 orange (s)
• 4 port. Rice or wild rice mix

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Instructions

1. Fillet the oranges, collect the orange juice.
2. Wash the salmon fillet, pat dry and cut into 4 portions. Drizzle with 3 tablespoons of orange juice. Pepper on both sides.
3. Clean, wash and cut the zucchini into pieces. Peel and halve the vegetable onion and cut into thin slices.
4. Heat the fat, sauté the vegetables in it and season. Add capers, remaining orange juice and fish stock or stock. Salt the salmon, place on top of the vegetables. Let simmer for about 10 minutes over low heat.
5. Carefully lift out the salmon fillet, cover and keep warm.
6. Pour the cream or Cremefine over the vegetables, bring to the boil, thicken a little with a sauce thickener, season to taste. Wash, pat dry and finely chop the dill. Mix in the dill just before serving.
7. Arrange the salmon fillet on the vegetable sauce and garnish with the orange fillets. Serve with the rice or the wild rice mixture.