Summary

Ingredients

• 250 g rice, wild rice mixture
• salt and pepper
• 4 salmon fillet (s) (180g each)
• 0.5 ½ lemon (s), including the juice
• 0.5 ½ bunch sage
• 4 slices ham, cooked
• 2 tablespoons oil
• 4 tablespoon butter

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Instructions

1. Cook the rice in salted water until cooked. In the meantime, salt and pepper the salmon fillets and drizzle with lemon juice. Pluck the leaves from the sage, place on the salmon and wrap with ham. Pin with skewers. Put a few sage leaves aside. Fry the salmon in hot oil and let simmer for about 5 minutes on each side over a low heat.
2. In the meantime, let the butter melt in a small saucepan, lightly fry the remaining sage leaves and season with salt.
3. Arrange the salmon and rice on plates and drizzle with the sage butter.
4. Mixed lettuce goes well with it.
5. 49g carbohydrates, 45g protein, 38g fat