Spicy Rice Pan with Salmon Fillet
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g spinach leaves, frozen
- 4 salmon fillet (s), frozen
- 2 tablespoon lemon juice
- salt and pepper
- 2 tablespoon oil (sunflower)
- 2 cloves garlic
- 1 chilli pepper (s), red
- 2 leeks
- 200 ml vegetable stock
- Curry powder
- rice
Print Recipe
Pin Recipe Instructions
- Thaw the spinach. Thaw salmon fillets, rinse, pat dry, drizzle with lemon juice, season with salt and pepper. Then fry in the heated oil for about 5 minutes on each side. Take out and cover and keep warm.
- Peel off the garlic cloves and press them through the garlic press. Rinse the chilli pepper, clean, core and cut into fine strips. Clean the leek, rinse and cut into thin rings. Sauté everything with the spinach in the remaining frying fat. Pour in the stock, cook for approx. 5 minutes. Add the rice that has been cooked firm to the bite and cook for another 3 minutes. Season the rice pan with salt, pepper and curry powder. Place the salmon fillets on top.
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