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Ingredients
Grilled Salmon with Coconut Sauce, Broccoli, and Rice
- Ingredients
- 250 grams Long grain rice
- salt
- 500 grams Broccoli
- 600 grams Salmon (skinless)
- ½ organic lemon (juiced)
- freshly ground peppers
- vegetable oil
- 1 onion
- 1 ½ centimeters fresh ginger
- 1 Tbsp red Curry paste
- 350 milliliters Coconut milk
- 1 red Bell pepper
- 2 sprigs parsley
- 2 Tbsps butter
Cook the rice in 500 ml (approximately 17 ounces) of boiling salted water.
Rinse and trim the broccoli. Cook in boiling water with a pinch of salt for 12 minutes.
Rinse the salmon and pat dry. Cut into pieces, drizzle with lemon juice, and season to taste with salt and pepper. Heat the oil in a grill pan, then add the salmon and cook on both sides. Reduce the heat and cook until the salmon is opaque and cooked through.
Peel the onion and ginger. Chop the onion and grate the ginger. Sauté both in a saucepan with 1 tablespoon of oil. Mix in the curry paste and the coconut milk. Simmer the curry mixture for 5-8 minutes over medium heat.
Rinse and halve the peppers. Remove the seeds and membranes, and julienne.
Rinse, dry, and chiffonade the parsley.
Drain the broccoli well. Heat the butter in a pan. Sauté the broccoli and peppers in the butter. Season with salt and pepper. Divide the rice and vegetables onto plates, and top with the salmon. Drizzle with sauce, garnish with parsley, and serve.
(Percentage of daily recommendation)
| Calorie | 875 cal. | (42 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |