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🍽️ Crunchy Nut-Crusted Salmon on Wild Rice with Savoy Cabbage and Leek

670 kcal · 30 min · 4 servings

Ingredients

• Salt
• 250 g ORYZA (Natural & Wild Rice)
• 40 g Nut Mix
• 60 g Dried Cranberries
• 1 Red Onion
• 3 Sprigs Parsley
• 1 tbsp Almond Butter
• 2 tsp Olive Oil
• Pepper
• 500 g Salmon Fillet (equals 4 pieces of 125g)
• 400 g Savoy Cabbage
• 1 Thin Stalk Leek
• 50 ml Vegetable Broth
• 50 g Goat Fresh Cheese (30% Fat in Dry Matter)
• 150 ml Cooking Cream
• Dried Thyme

Instructions

1. 1. Bring 500 milliliters of salted water to a boil in a pot.
2. 2. Add the ORYZA Natural & Wild Rice and stir once.
3. 3. Cook the rice on low heat in a covered pot for 25 to 30 minutes.
4. 4. Drain the rice and let it drain well.
5. 5. Finely chop the nuts and the cranberries.
6. 6. Peel the onion and dice it finely.
7. 7. Wash the parsley, shake it dry, and chop it finely.
8. 8. Mix half of the chopped nuts, cranberries, onions, and parsley with almond butter and 1 teaspoon of oil.
9. 9. Season the nut-onion mixture with salt and pepper.
10. 10. Rinse the salmon fillets and pat them dry.
11. 11. Season the salmon fillets with salt and pepper.
12. 12. Place the fillets in a baking dish.
13. 13. Coat the fillets evenly with the nut-onion mixture.
14. 14. Preheat the oven to 180 degrees (convection 160 degrees or gas level 3).
15. 15. Bake the salmon fillets in the preheated oven for 15 to 20 minutes.
16. 16. Clean the savoy cabbage and leek and wash them.
17. 17. Cut the savoy cabbage into strips and the leek into rings.
18. 18. Heat the remaining oil in a pan.
19. 19. Sauté the remaining half of the diced onions over medium heat for 2 minutes.
20. 20. Add the savoy cabbage and leek to the onion in the pan.
21. 21. Sauté the vegetables for 5 minutes.
22. 22. Deglaze the vegetables with broth.
23. 23. Continue to simmer the vegetables covered for 4 minutes.
24. 24. Add cream cheese and cream to the vegetables.
25. 25. Let the mixture simmer for 2 minutes.
26. 26. Season the vegetables with salt, pepper, and thyme.
27. 27. Fluff the rice and reheat it if necessary.
28. 28. Mix the remaining cranberries and parsley into the rice.
29. 29. Finally season the rice with salt and pepper.
30. 30. Place the rice on four plates.
31. 31. Place the salmon on the rice.
32. 32. Add the savoy cabbage and leek vegetables and serve the dish.

Nutrition per serving

• kcal: 670
• Protein: 40 g · Fett/Fat: 30 g · Carbs: 66 g