Salmon with crab sauce

Name: Salmon with crab sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Coconut flake; 2-3 TABLESPOONS Oil; 175 g Long grain rice; 200 ml Coconut milk; 7-10 Tbsp Salt; 4 pieces of salmon fillet (approx. 200 g each); 2 TABLESPOONS lemon juice or 4 slices of lemon; 200 g kitchen-ready shrimps (scampi); 7-10 Tbsp Pepper; 100 ml Asian sauce (sweet-sour); 150 g Whipped cream; 2 (each 500 g) Heads Broccoli; 7-10 Tbsp Dill and carambola

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Coconut flake
2-3 TABLESPOONS Oil
175 g Long grain rice
200 ml Coconut milk
7-10 Tbsp Salt
4 pieces of salmon fillet (approx. 200 g each)
2 TABLESPOONS lemon juice or 4 slices of lemon
200 g kitchen-ready shrimps (scampi)
7-10 Tbsp Pepper
100 ml Asian sauce (sweet-sour)
150 g Whipped cream
2 (each 500 g) Heads Broccoli
7-10 Tbsp Dill and carambola

Directions

1
Roast the grated coconut in a pan without fat. Add 1 tablespoon of oil and rice, sauté briefly. Deglaze with coconut milk and 3/8 litres of water. Salt lightly and let it swell for about 20 minutes. In the meantime, wash salmon, dab dry and season with salt.
2
Either sprinkle pieces of salmon with lemon juice or fix 1 slice of lemon each with kitchen string. Shortly before serving, fry in 1-2 tablespoons of hot oil over medium heat for about 10 minutes, turning. Clean and wash the broccoli and divide into small florets. Cook in boiling salted water for about 5 minutes. For the sauce, peel shrimps to the tips of their tails, then wash and pat dry. Melt the fat. Fry the shrimps for 3 minutes. Season with salt and pepper. Add the Asian sauce and cream, bring to the boil. Season if necessary.
3
Melt the fat. Fry the shrimps for 3 minutes. Season with salt and pepper. Add the Asian sauce and cream, bring to the boil. Season if necessary. Arrange salmon and sauce with broccoli and rice in portions. Serve garnished with dill and carambola