for 4 person

Rice

200 g	basmati rice
1 tbsp	olive oil
3 ½ dl	water
¾ tsp	salt

Salmon

1 tbsp	olive oil
600 g	salmon fillet (organic), in 4 slices
¾ tsp	salt
a little	pepper
1	onion, finely chopped
1	garlic clove, finely chopped
2 cm	ginger, finely chopped
500 g	Swiss chard, cut into strips
½ tsp	salt
2 ½ dl	coconut milk
1 dl	chicken bouillon
1 tbsp	lime juice
	salt and pepper to taste

How it's done

Rice

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.

Salmon

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.

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