Salmon with spiced rice and orange-hollandaise sauce

Name: Salmon with spiced rice and orange-hollandaise sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Saffron threads; 1 stick of cinnamon; 5 Cloves; 5 Kardamon-Samen; 250 g Long grain rice; 1 (approx. 300 g) Courgette; 4 Lachsfilets (ca. 125 g); 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 50 ml Vegetable broth (instant); 1/4 l Orange juice; 1 Bag of Hollandaise sauce; 125 g cold butter in cubes; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Dill flags

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
7-10 Tbsp Saffron threads
1 stick of cinnamon
5 Cloves
5 Kardamon-Samen
250 g Long grain rice
1 (approx. 300 g) Courgette
4 Lachsfilets (ca. 125 g)
7-10 Tbsp Pepper
2 TABLESPOONS Oil
50 ml Vegetable broth (instant)
1/4 l Orange juice
1 Bag of Hollandaise sauce
125 g cold butter in cubes
7-10 Tbsp Cayenne pepper
7-10 Tbsp Dill flags

Directions

1
Bring 1/2 litre of salt water with saffron, cinnamon stick, cloves and cardamom to the boil. Add rice and simmer for about 20 minutes. In the meantime wash and clean the zucchini and cut them into thin slices. Wash salmon fillets, dab dry and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the fillets for about 5 minutes on both sides. Heat 1 tablespoon of oil in a frying pan and sauté the zucchini in it, deglaze with stock and steam for 3-4 minutes.
2
Season with salt and pepper. Meanwhile bring orange juice to the boil and stir in the hollandaise powder. Bring to the boil again, remove from the heat and stir in the butter bit by bit. Season with salt and cayenne pepper. Arrange salmon fillets with zucchini vegetables, spiced rice and orange-hollandaise sauce on plates and garnish with dill flags