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🍽️ Orange Salmon on Bok Choy

645 kcal · 30 min · 4 servings

Ingredients

• salmon fillet, frozen 600 g
• oranges 1 pc.
• pepper, mixed 1 tsp
• jasmine rice 300 g
• salt pinch
• napa cabbage 1 pc.
• onions, yellow 1 pc.
• rapeseed oil 2 tbsp
• vegetable broth 100 ml
• crème fraîche 200 g

Instructions

1. 1. Thaw the salmon overnight in the fridge. Wash the orange under hot water, grate about 1 tsp of zest finely, halve it, and squeeze out the juice. In a bowl, mix the orange zest with pepper. Wash the salmon, pat dry, and rub it with the pepper mixture.
2. 2. In a pot, bring the rice to a boil with about 700 ml of salted water and cook over medium heat for about 10 minutes.
3. 3. Wash the napa cabbage, halve it, remove the core, and cut into strips. Halve the onions, peel them, and dice finely.
4. 4. Heat the oil in a pan over high heat and sauté the onions together with the napa cabbage for about 5 minutes. Deglaze with the orange juice and vegetable broth, season with salt and pepper, and let simmer for about 5 minutes.
5. 5. Lightly salt the salmon and place it on top of the vegetables. Cover and cook over medium heat for about 8 minutes.
6. 6. Plate the salmon, stir the crème fraîche into the napa cabbage mixture, and adjust seasoning. Serve with rice and orange salmon. Enjoy your meal!

Nutrition per serving

• kcal: 645
• Protein: 32 g · Fett/Fat: 32 g · Carbs: 63 g