Steamed salmon with tomato chutney (for 1 person)

Name: Steamed salmon with tomato chutney (for 1 person)
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 2 Tomatoes; 1 Onion; 2 TABLESPOONS Herb Vinegar; 1 TEASPOON demerara sugar; 7-10 Tbsp some mustard seeds; 7-10 Tbsp salt, pepper; 3 Stem(s) Basil; 50 g Wild rice mixture; 1 (approx. 180 g) Salmon fillet; 2 Orange slices; 75 ml Vegetable broth (instant); 7-10 Tbsp Tomato column

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

2 Tomatoes
1 Onion
2 TABLESPOONS Herb Vinegar
1 TEASPOON demerara sugar
7-10 Tbsp some mustard seeds
7-10 Tbsp salt, pepper
3 Stem(s) Basil
50 g Wild rice mixture
1 (approx. 180 g) Salmon fillet
2 Orange slices
75 ml Vegetable broth (instant)
7-10 Tbsp Tomato column

Directions

1
Cut the tomatoes into fine cubes. Dice 1/2 onion as well. Boil both with vinegar, sugar and mustard seeds. Let everything boil down at medium heat for about 10 minutes. Season to taste with salt and pepper.
2
Pluck basil leaves from the stalks, except for something to garnish, chop and stir into the chutney. Cook rice in boiling salted water according to package instructions. Season fish with salt. Cut 1/2 onion into strips and put them in a pan with orange slices.
3
Add stock and bring to the boil. Place the salmon fillet on the onion strips and orange slices. Cover and steam over medium heat for about 10 minutes. Drain the rice. Arrange on a plate with salmon and chutney.
4
Garnish with tomato wedge and remaining basil.