Fish pan with vegetable rice

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a pan. Brown the onion and garlic in it. Add rice. Sweat briefly, add saffron and bay leaves and deglaze with the vegetable stock.

2. 2

   Season with salt and cayenne pepper and simmer for about 20 minutes. In the meantime, wash the salmon, dab dry and cut into medium-sized cubes. Season with salt and pepper. Heat the remaining oil in a pan and fry the salmon in it for about 1 minute on both sides at high heat. Remove and put aside. Clean and peel the carrots and cut them into approx. 5 mm thick diagonal slices. Clean the broccoli, divide into small florets, wash and drain. Add the carrots for about 8 minutes, broccoli for about 5 minutes and salmon for about 2 minutes before the end of the cooking time. Rice should be very juicy, if necessary add vegetable stock again.

3. 3

   Remove and put aside. Clean and peel the carrots and cut them into approx. 5 mm thick diagonal slices. Clean the broccoli, divide into small florets, wash and drain. Add the carrots for about 8 minutes, broccoli for about 5 minutes and salmon for about 2 minutes before the end of the cooking time. Rice should be very juicy, if necessary add vegetable stock again. Garnish with lemon wedge and parsley

Nutrition Facts

KCAL
560 kcal

CARBS
61 g

FATS
21 g

PROTEINS
30 g