Salmon with Avocado Cream, Rice and Red Bell Pepper
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 red pepper (s)
- 1 salmon fillet (s), frozen
- 1 avocado (s)
- 1 cup rice
- Salt water
- salt and pepper
- garlic
- oregano
- 1 teaspoon mustard
- 1 teaspoon honey
- Oil or butter for frying
Print Recipe
Pin Recipe Instructions
- Preheat the oven to approx. 200 ° C (top / bottom heat). Cook the frozen salmon for 20 minutes at 200 ° C without seasoning.
- Then let the rice cook in salted water for 10 minutes. In the meantime, prepare the avocado cream.
- To do this, cut the avocado in half and carefully remove the stone. Scoop out the fruit with a tablespoon and place the pulp in a bowl. Add mustard, honey, salt, pepper, garlic and oregano. Puree everything.
- Then wash, core and cut the bell pepper. Fry the pepper strips in a pan with a little oil or butter, season with salt and pepper and then arrange on a plate.
- Drain the cooked rice and serve it on the plate as well.
- As soon as the salmon is cooked through in the oven, season with salt and pepper and place on the plate with the rice and vegetables.
- Finally, use a spoon to place the avocado cream anywhere on the plate.
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