Salmon cutlet with lemon butter and vegetables

Name: Salmon cutlet with lemon butter and vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Wild rice mixture; 7-10 Tbsp Salt; 1 (approx. 200 g) Salmon cutlet; 2 TEASPOONS Lemon juice; 1 TEASPOON Oil; 7-10 Tbsp Pepper; 15 g Butter or margarine; 1/2 bunch Spring onions; 100 g frozen peas; 7-10 Tbsp Lemon

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Wild rice mixture
7-10 Tbsp Salt
1 (approx. 200 g) Salmon cutlet
2 TEASPOONS Lemon juice
1 TEASPOON Oil
7-10 Tbsp Pepper
15 g Butter or margarine
1/2 bunch Spring onions
100 g frozen peas
7-10 Tbsp Lemon

Directions

1
Cook the rice in plenty of boiling salted water for 20 minutes. Wash the salmon, pat dry and sprinkle with 1 teaspoon of lemon juice. Heat the oil in a coated pan. Fry the salmon chop for about 12 minutes, turning once. Season with salt and pepper.
2
Season to taste with remaining lemon juice, salt and pepper. Clean, wash and chop the spring onions. Heat 1 teaspoon lemon butter in a saucepan. Sauté the spring onions and peas in it. Add 3-4 tablespoons of water and stew for about 5 minutes. Season with salt and pepper. Drain the rice and let it drain. Arrange rice, vegetables and salmon chop on a plate. Put the rest of the lemon butter on the fish.
3
Add 3-4 tablespoons of water and stew for about 5 minutes. Season with salt and pepper. Drain the rice and let it drain. Arrange rice, vegetables and salmon chop on a plate. Put the rest of the lemon butter on the fish. Serve garnished with lemon