Wild salmon with melon chili sauce and dill rice

Ingredients for 2 servings:

• 2 fish fillets (wild salmon fillets)
• 125 g rice (wild rice)
• 1 lemon(s), the juice
• some dill, fresh
• some butter
• some olive oil
• Salt
• Pepper, white
• ¼ melon(s), net melon (cantaloupe melon)
• ½ pepper, red, medium hot
• ½ lime(s)
• 1 tsp ginger
• 1 chili pepper(s), dried
• some paprika powder, sweet
• 1 dashes honey (wildflower honey)
• some vegetable broth
• some fish stock
• some butter

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

A light, unusual summer dish

Add the rice to 1/2 liter of lightly salted water and cook uncovered over low heat for 10-12 minutes. Heat a little butter and olive oil in a pan, initially over high heat, add the salmon fillets, and cook for 5-6 minutes on each side, then over medium heat, turning only once. Lightly season with pepper and salt. Meanwhile, prepare the sauce: Peel and deseed 1/4 of the cantaloupe melon, cut into larger pieces, and place in a blender. Deseed the chili peppers and add them roughly chopped. Add the juice of 1/2 lime, a dash of honey, the peeled ginger, the chili, and the paprika. Add a little fish stock. Blend everything until smooth using a hand blender. Heat a little vegetable stock in a small saucepan, add the pureed sauce, and bring to a simmer. Add a little butter and slowly reduce the sauce over low heat. (It should be very creamy and almost viscous at the end of the cooking time.) Drain the rice in a sieve, return it to the still-hot pot, add the chopped fresh dill, a little salt, and a splash of lemon juice. For the visual appeal: Pile the rice on a large, warmed white plate, add a mirror of melon sauce around the edge, drizzle the cooked fillet with a little lemon juice, and serve. Garnish with a thin slice of lemon and some fresh dill.