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🍽️ Red rice with salmon

654 kcal · 30 min · 4 servings

Ingredients

• 300 g red Camargue rice
• salt
• 400 g salmon fillet
• pepper
• 300 g broccoli (0.5 broccoli)
• 1 red onion
• 300 g red beans (drained weight; can)
• 4 tbsp olive oil
• 0.5 lemon (juice)
• 45 g almond slivers (3 tbsp)

Instructions

1. 1. Bring the double-and-a-half volume of water to a boil and add salt.
2. 2. Add the red rice to the boiling water.
3. 3. Cook the rice for 35 minutes.
4. 4. Drain the rice and let it drain well.
5. 5. Rinse the salmon fillet under running water.
6. 6. Pat the salmon dry with a kitchen towel.
7. 7. Season the salmon with salt and pepper.
8. 8. Fill a pot with water and bring it to a boil.
9. 9. Place a steamer insert in the pot.
10. 10. Place the salmon in the steamer insert.
11. 11. Steam the salmon for 12 to 15 minutes.
12. 12. Remove the tough stems from the broccoli.
13. 13. Wash the broccoli under running water.
14. 14. Divide the broccoli into small florets.
15. 15. Peel the onion.
16. 16. Cut the onion into fine cubes.
17. 17. Rinse the beans under running water.
18. 18. Heat two tablespoons of oil in a pan.
19. 19. Add the onion cubes to the hot pan.
20. 20. Sauté the onions over medium heat for 2 minutes.
21. 21. Add the broccoli florets to the onion.
22. 22. Sauté the broccoli for 5 to 7 minutes, stirring constantly.
23. 23. Add the drained beans to the pan.
24. 24. Add the cooked red rice to the pan.
25. 25. Cook the mixture for another 3 minutes.
26. 26. Season the dish with salt and pepper.
27. 27. Add some lemon juice.
28. 28. Distribute the rice onto the plates.
29. 29. Drizzle the remaining oil over the rice.
30. 30. Crumble the steamed salmon into pieces.
31. 31. Place the salmon pieces on the rice.
32. 32. Sprinkle the dish with almond flakes.
33. 33. Serve the dish immediately.

Nutrition per serving

• kcal: 654
• Protein: 34 g · Fett/Fat: 29 g · Carbs: 63 g