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🍽️ Baked wild salmon with rice and mixed vegetables

616 kcal · 30 min · 4 servings

Ingredients

• 700 g salmon fillet (kitchen-ready, skinless)
• salt
• pepper (from a mill)
• lemon juice
• 1 red bell pepper
• 1 yellow bell pepper
• 0.5 green bell pepper
• 250 g green asparagus
• 1 small zucchini
• 0.5 kohlrabi
• 2 tomatoes
• 1 onion
• 1 tbsp vegetable oil
• 150 ml dry white wine
• 200 g long-grain rice
• 200 ml vegetable broth
• chervil (for garnishing)
• 1 untreated lemon (cut into wedges)

Instructions

1. 1. Rinse the salmon under cold water.
2. 2. Pat the fish completely dry with a kitchen towel.
3. 3. Cut the salmon into eight equal pieces.
4. 4. Season the fish pieces with salt and pepper.
5. 5. Drizzle the fish with a splash of lemon juice.
6. 6. Wash all the vegetables thoroughly.
7. 7. Remove the seeds and white inner walls from the bell peppers.
8. 8. Cut the bell peppers into cubes of about one centimeter in size.
9. 9. Peel the lower third of the asparagus.
10. 10. Cut off the woody ends and tips from the asparagus.
11. 11. Cut the asparagus stalks into round slices.
12. 12. Halve the asparagus tips lengthwise.
13. 13. Cut the zucchini into very small cubes.
14. 14. Peel the kohlrabi.
15. 15. Cut the kohlrabi into cubes of about one centimeter in size.
16. 16. Blanch the tomatoes briefly with boiling water.
17. 17. Shock the tomatoes immediately with cold water.
18. 18. Remove the seeds from the tomatoes.
19. 19. Cut the tomatoes into cubes.
20. 20. Peel the onion.
21. 21. Finely chop the onion.
22. 22. Heat oil in a hot pan.
23. 23. Sauté the chopped onion in the oil until translucent.
24. 24. Add the remaining prepared vegetables to the onion in the pan.
25. 25. Sauté the vegetables briefly with the onion.
26. 26. Deglaze the vegetables with the wine.
27. 27. Season the vegetable mixture with salt and pepper.
28. 28. Remove the pan from the heat.
29. 29. Preheat the oven to 200 degrees Celsius fan-forced.
30. 30. Mix the rice with the warm vegetable mixture.
31. 31. Take a clay pot (Römertopf).
32. 32. Soak the clay pot in water beforehand.
33. 33. Fill the rice-vegetable mixture into the moist clay pot.
34. 34. Pour the broth over the rice-vegetable mixture.
35. 35. Place the seasoned salmon pieces on top of the vegetables.
36. 36. Place the lid on the pot.
37. 37. Place the pot in the cold oven.
38. 38. Bake the dish at 200 degrees Celsius fan-forced for about 35 minutes.
39. 39. Remove the pot from the oven.
40. 40. Plate the vegetable rice with the salmon.
41. 41. Garnish the dish with fresh chervil.
42. 42. Garnish the dish with lemon wedges.
43. 43. Serve the dish hot.

Nutrition per serving

• kcal: 616
• Protein: 44 g · Fett/Fat: 23 g · Carbs: 49 g