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🍽️ Grilled Salmon with Broccoli Coconut Sauce and Rice

875 kcal · 30 min · 4 servings

Ingredients

• 250 g long-grain rice
• salt
• 500 g broccoli florets
• 600 g salmon fillet (kitchen-ready, skinless)
• 0.5 untreated lemon (juice)
• pepper (from the mill)
• vegetable oil
• 1 onion
• 1.5 cm fresh ginger
• 1 tbsp red curry paste
• 350 ml coconut milk
• 1 red bell pepper
• 2 stalks parsley
• 2 tbsp butter

Instructions

1. 1. Bring 500 milliliters of water to a boil and add a pinch of salt.
2. 2. Add the rice to the boiling salted water and cook until done.
3. 3. Wash the broccoli thoroughly and remove the tough stem ends.
4. 4. Add the broccoli to boiling water with a pinch of salt and cook for about 12 minutes.
5. 5. Rinse the salmon under running water and pat it dry with a kitchen towel.
6. 6. Cut the salmon into large chunks.
7. 7. Drizzle the fish with lemon juice.
8. 8. Season the salmon with salt and pepper.
9. 9. Heat a grill pan with some oil.
10. 10. Fry the salmon in the hot pan on both sides.
11. 11. Reduce the heat and let the fish finish cooking at a lower temperature until it is opaque.
12. 12. Peel the onion and the ginger.
13. 13. Cut the onion into fine dice.
14. 14. Grate the ginger finely.
15. 15. Heat 1 tablespoon of oil in a pot.
16. 16. Sauté the onion dice and the grated ginger in the hot oil.
17. 17. Stir the curry paste into the onion-ginger mixture.
18. 18. Pour the coconut milk into the mixture.
19. 19. Let the sauce simmer at medium heat for 5 to 8 minutes.
20. 20. Wash the bell pepper thoroughly.
21. 21. Halve the bell pepper lengthwise.
22. 22. Remove the seeds and the white inner walls of the bell pepper.
23. 23. Cut the bell pepper into thin strips.
24. 24. Rinse the parsley briefly with cold water.
25. 25. Shake the parsley dry.
26. 26. Cut the parsley leaves into fine strips.
27. 27. Drain the cooked broccoli.
28. 28. Let the broccoli drain well.
29. 29. Heat some butter in a pan.
30. 30. Toss the broccoli and the pepper strips in the hot butter.
31. 31. Season the vegetables with salt and pepper.
32. 32. Take four pre-warmed plates.
33. 33. Place the rice on the plates.
34. 34. Place the salmon pieces next to the rice.
35. 35. Place the tossed vegetables on the plates.
36. 36. Drizzle the dish with the coconut curry sauce.
37. 37. Sprinkle the chopped parsley leaves over the food.
38. 38. Serve the dish immediately.

Nutrition per serving

• kcal: 875
• Protein: 42 g · Fett/Fat: 53 g · Carbs: 58 g