Summary

Ingredients

• 125 g lon rain rice
• 1 onion (s), finely diced
• 300 ml water
• 4 tablespoon oil
• 1 zucchini, green
• 2 salmon fillet (s) each 160 g
• 2 sprigs rosemary
• some salt and pepper
• some cayenne pepper
• 2 tablespoon olive oil
• 2 dashes lemon juice

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Instructions

1. Heat 2 tablespoons of oil in a saucepan and sauté the onion with the long grain rice. Pour in 300 ml of water, bring to the boil, season with salt and cook covered over a mild heat for 20-25 minutes. The rice should have absorbed all of the water.
2. In the meantime, clean the zucchini and grate finely. 5 minutes before the rice is cooked, season the two salmon fillets with salt and pepper and fry them in a hot, coated pan with 2 tablespoons of oil and the sprigs of rosemary for 2 - 3 minutes on each side until light brown.
3. Mix the zucchini with a little cayenne pepper into the hot rice. Arrange with the salmon fillet on plates and serve drizzled with 1 tablespoon of olive oil and 1 squirt of lemon juice.
4. Note: Fried chicken breast goes well with fresh, juicy rice.