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Salmon with lemon herb crust with spring vegetables in herb cream with rice

easy
Main Course
Easter Fish & Seafood
Origin: Germany

Ingredients

(4 Servings)

Salmon with lemon herb crust

  • ½ Tablespoon Lemon zest, grated
  • 20 g Whole wheat breadcrumbs
  • 30 g Butter
  • 1 Teaspoon Coriander
  • 2 Tablespoon Parsley, finely chopped
  • 1 Teaspoon Mustard, medium hot
  • 400 g Salmon, sliced
  • Ground Pepper

Spring vegetables in herb cream with rice

  • 50 g Spring onions
  • 1-2 Tablespoons Rapeseed oil
  • 1 Tablespoon Sugar
  • 750 g Colourful spring vegetables (e.g. carrots, turnips, green beans, cabbage)
  • 1/8 litre Cream (30 % fat)
  • 2 Bunches Fresh herbs
  • 1 Cup Herb cream cheese (low fat) (<10 % fat)
  • 200 g Rice, hulled (uncooked)
  • Pepper

Nutritional values

(per serving)
  • Calories 677 kcal
  • Fat 28 g
  • Sodium 403 mg
  • Carbohydrates 67 g
  • Protein 39 g
  • Phosphorus 629 mg
  • Potassium 1940 mg
  • Liquid 389 ml

Directions

Mix the lemon zest with the whole wheat breadcrumbs and butter. Add the coriander, parsley and mustard. Spread the crust onto the seasoned salmon and bake at 150° convection heat for 12-15 minutes.

Wash the vegetables, cut into thin slices and soak them in fresh lukewarm water for at least two hours.
Then cook in water for 20-25 minutes, ideally changing the water once in between. Drain cooking water. Chop herbs. Mix the cream with the herb cream cheese and heat in a pot. Add one portion of the herbs. Sprinkle the remaining herbs onto the vegetables. Cook rice in boiling water for 25-30 minutes.