Salmon steak with broccoli and wild rice

Name: Salmon steak with broccoli and wild rice
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 50 g Wild rice mixture; 7-10 Tbsp Salt; 250 g Broccoli; 7-10 Tbsp white pepper; 1 (approx. 250 g) Salmon cutlet; 1 TABLESPOON Oil; 50 g Whipped cream; 1 TEASPOON Vegetable broth; 1 TABLESPOON flaked almonds; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Lemon Pepper; 7-10 Tbsp Lemon slice and dill tips

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

50 g Wild rice mixture
7-10 Tbsp Salt
250 g Broccoli
7-10 Tbsp white pepper
1 (approx. 250 g) Salmon cutlet
1 TABLESPOON Oil
50 g Whipped cream
1 TEASPOON Vegetable broth
1 TABLESPOON flaked almonds
1 TABLESPOON Butter or margarine
7-10 Tbsp Lemon Pepper
7-10 Tbsp Lemon slice and dill tips

Directions

1
Bring the rice to the boil in 100 ml salted water and let it swell on low heat for about 20 minutes. In the meantime clean and wash broccoli and divide into florets. Bring 100 ml salted water to the boil, cover and steam the florets for about 10 minutes.
2
Season with salt and pepper. Skin the salmon chop, wash and dab dry. Heat oil in a pan. Fry the salmon for about 7 minutes on each side, season with salt. Remove 3/4 of the broccoli florets and keep warm.
3
For the sauce, simmer the remaining broccoli for about 5 minutes. Puree with a chopping stick. Add cream, stock and 50 ml water, bring to the boil and season with salt and pepper. Roast the almonds in a dry pan, add butter and let it melt.
4
Add the broccoli florets and toss in the almond butter. Arrange salmon with broccoli, rice and sauce on a plate. Sprinkle with lemon pepper. Garnish with a slice of lemon and dill to taste.