Salmon with creamy Swiss chard and rice
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 200 gbasmati rice
- 1 tbspolive oil
- 3 ½ dlwater
- ¾ tspsalt
- 1 tbspolive oil
- 600 gsalmon fillet (organic)
- ¾ tspsalt
- a littlepepper
- 1onion
- 1garlic clove
- 2 cmginger
- 500 gSwiss chard
- ½ tspsalt
- 2 ½ dlcoconut milk
- 1 dlchicken bouillon
- 1 tbsplime juice
- salt and pepper to taste
Instructions
Step 1
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Briefly sauté the rice. Pour in the water, bring to the boil, season with salt. Cover the rice and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.Step 2
Heat the oil in a non-stick frying pan. Season the salmon, fry for approx. 3 mins. on each side, remove. Sauté the onions, garlic and ginger in the same pan. Add the Swiss chard, cook for approx. 5 mins., season with salt. Pour in the coconut milk and stock, cover and simmer for approx. 5 mins., remove the lid, cook for a further 10 mins. Return the salmon to the pan, heat gently, add the lime juice, season. Serve the salmon and the sauce with the rice.