Confit salmon, cauliflower and broccoli, rice with almonds
Candied salmon in an almond crust, red rice, cauliflower and broccoli with spinach and Ras el Hanout spices.
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Ingredients
Portions:
4
150 g
salmon fillet
30 g
flaked almonds
100 g
red rice
50 g
broccoli, chopped into florets
50 g
cauliflower, chopped into florets
30 g
spinach leaves
1 piece
onion, finely chopped
1 tbsp
olive oil
fine salt, to taste
ground white pepper, to taste
0.5 tsp
Ras el Hanout spices
1 tbsp
barberry berries
1 piece
organic yellow lemon, zested
10 g
fresh coriander, chopped
10 g
fresh mint, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the oven to 180°C (350°F).
- Cook 100 g of red rice in boiling water as per package instructions, then drain and set aside.
- In a pan over medium heat, add 1 tbsp of olive oil and sauté 1 finely chopped onion until translucent. Add 50 g each of broccoli and cauliflower florets, cooking until tender. Stir in 30 g of spinach leaves and 0.5 tsp of Ras el Hanout. Season with salt and white pepper to taste, then remove from heat.
- Place 150 g of salmon fillet on a baking sheet. Coat with 30 g of flaked almonds, pressing gently to adhere. Bake for 12-15 minutes, or until the salmon is cooked through.
- To serve, arrange the rice on a plate and top with the sautéed vegetables. Place the almond-coated salmon on the side and garnish with 1 tbsp of barberry berries, the zest of 1 lemon, and a sprinkle of 10 g each of chopped fresh coriander and mint.