Lemon Glazed Salmon with Vegetable Rice
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Ingredients
for
4
- For the rice salad
- ⅔ cup peas (frozen)
- ½ Leek
- 2 yellow Bell pepper
- 1 ⅖ cups cooked Long grain rice
- 4 Tbsps white balsamic vinegar
- 1 tsp sugar
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- For the salmon
- 4 Salmon steak (each approx 160 g)
- 2 sticks Lemongrass
- salt
- freshly ground peppers
- 1 unwaxed lemon
- Dill (to garnish)
Preparation steps
1.
For the rice salad, blanch the peas in boiling, salted water for about 5 minutes, then place immediately in iced water and drain. Clean and wash the leek and cut into thin rings. Wash the peppers, deseed and cut into strips.
2.
Mix the rice with the prepared ingredients. Mix the vinegar with the sugar and olive oil, then mix with the rice and leave for 20 minutes to rest. Now season with salt and pepper.
3.
Wash the salmon steaks and pat dry. Wash the lemon grass, then flatten until cracked. Rub over the salmon steaks. Season the salmon with salt and pepper. Rinse the lemons under hot water, then cut in half and slice. Place the salmon and lemon slices on the grill and cook for about 10 minutes, turning inbetween. Place the remaining lemon slices on the top of the salmon, garnish with dill and serve together with the rice.
