Lemon salmon with leek

Name: Lemon salmon with leek
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 40 g rice (e.g. long grain wild rice mixture), salt; 1/2 untreated lemon; 200 g cleaned leek; 100 g Salmon fillet; 1/2 tsp (3 g) oil, white pepper; 100 ml low-fat milk; 7-10 Tbsp plant-based Binders; 7-10 Tbsp Parsley and lemon peel

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

40 g rice (e.g. long grain wild rice mixture), salt
1/2 untreated lemon
200 g cleaned leek
100 g Salmon fillet
1/2 tsp (3 g) oil, white pepper
100 ml low-fat milk
7-10 Tbsp plant-based Binders
7-10 Tbsp Parsley and lemon peel

Directions

1
Put rice into 1/8 l boiling salted water, cover and let it swell at low heat for about 20 minutes
2
Wash the lemon and dab dry. Cut off 2 thin slices. Squeeze the rest of the lemon. Wash leek and cut into strips. Wash salmon fillet and dab dry.
3
Heat the oil in a coated pan. Fry the salmon filet in it for 3-4 minutes on each side. Fry the lemon slices briefly. Season salmon fillet. Take out both
4
Add the leek to the hot frying fat and steam covered for about 4 minutes. Add milk, bring to the boil and thicken. Season to taste with lemon juice, salt and pepper. Drain rice if necessary. Serve with salmon, leek, sauce and lemon slices. Garnish if necessary
5
Salmon, while not a lean fish, does contain the-
6
half but also significantly more omega-3 fatty acids, which
7
help lower high cholesterol levels