Salsa verde with yoghurt to salmon filet on rocket and rice

Name: Salsa verde with yoghurt to salmon filet on rocket and rice
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Long grain rice; 7-10 Tbsp Sea salt; 1 Garlic clove; 1/2 53- ml-glass capers; 1/2 bunch Parsley and Dill; 4 Stem(s) Sage; 10 g Anchovy fillets in salt; 5-6 Tbsp Olive oil; 7-10 Tbsp Pepper; 1-2 TEASPOONS Lemon juice; 50 g Whole milk yoghurt; 4 Salmon fillet (approx. 150 g each); 50 g Rocket; 2-3 TABLESPOONS Butter; 7-10 Tbsp Sweet peppers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

300 g Long grain rice
7-10 Tbsp Sea salt
1 Garlic clove
1/2 53- ml-glass capers
1/2 bunch Parsley and Dill
4 Stem(s) Sage
10 g Anchovy fillets in salt
5-6 Tbsp Olive oil
7-10 Tbsp Pepper
1-2 TEASPOONS Lemon juice
50 g Whole milk yoghurt
4 Salmon fillet (approx. 150 g each)
50 g Rocket
2-3 TABLESPOONS Butter
7-10 Tbsp Sweet peppers

Directions

1
Prepare rice in boiling salted water according to package instructions. Meanwhile peel and halve the garlic. Pour capers into a sieve and drain. Wash parsley, dill and sage, shake dry and pluck the leaves from the stalks.
2
Put parsley, dill, sage, capers, anchovy fillets, garlic and 3-4 tablespoons of oil in a tall mixing bowl and puree with a blender. Season to taste with salt, pepper and lemon juice. Mix Salsa Verde with yoghurt and chill.
3
Drain the rice in a sieve and let it drain. Wash the fish and dab dry. Heat 2 tablespoons of oil in a large frying pan. Place the fish in the pan and fry for 4-5 minutes, turning the fish. Clean and wash the rocket.
4
Heat butter in a pan, cook rice, paprika and rocket while turning for about 3 minutes. Season fish with salt and pepper, take out and arrange on plates with the rice. Add Salsa Verde yoghurt.