Lemon Salmon

Name: Lemon Salmon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Basmati & wild rice; 7-10 Tbsp Salt; 6-7 Stem(s) Lemon thyme; 1 untreated lemon; 500 g Salmon fillet without skin and bones; 1 TEASPOON Oil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Basmati & wild rice
7-10 Tbsp Salt
6-7 Stem(s) Lemon thyme
1 untreated lemon
500 g Salmon fillet without skin and bones
1 TEASPOON Oil

Directions

1
Prepare rice in boiling salted water according to package instructions. Wash the thyme, dab dry and put 4 stems aside. Pluck the remaining leaves from the stems and chop them coarsely. Wash lemon, grate dry and cut 4 thin slices from the middle. Wash salmon fillet, dab dry and cut into 4 pieces. Squeeze 1/2 lemon and sprinkle the salmon with it.
2
Heat the oil in a coated pan. Fry the salmon on both sides for 4-5 minutes until golden brown. Add the lemon slices to the pan 1-2 minutes later and fry as well. Drain rice and stir in thyme leaves. Arrange the salmon on the rice and garnish with lemon and thyme