Salmon Fillets with Lemon Sauce and Parsley Rice
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 salmon fillet (s), approx. 15 g each
- 200 g lon rain rice
- 1 bunch parsley
- 1 lemon (organic)
- 1 small onion (s)
- 2 tablespoon butter
- 150 ml fish stock
- 200 ml cream
- salt and pepper
- sugar
- 3 tablespoon oil
Print Recipe
Pin Recipe Instructions
- Cook the rice according to the instructions on the packet. Finely hook the parsley and set aside.
- Wash the lemon, rub dry, rub the lemon peel and squeeze out the juice. Peel the onion and chop finely.
- Heat the butter and sauté the onion cubes until translucent. Deglaze with fish stock and cream and let simmer for 5 - 10 minutes while stirring. Stir in half of the lemon juice and the lemon zest and season with salt, pepper, sugar and the remaining lemon juice.
- Put the cooking oil in a pan and heat it up. Fry the salmon fillets on each side for about 3 minutes.
- Fold the parsley into the rice. Arrange the salmon fillets on plates and serve with the parsley rice and the sauce.
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