Chrissi's Fruity Salmon and Leek Pan

Ingredients for 4 servings:

• 120 g rice, dry
• 2 stalk(s) leeks
• 1 bell pepper(s), yellow
• 1 can pineapple, in pieces without sugar
• 440 g salmon fillet(s)
• some lemon juice
• 2 tsp oil
• 2 tsp vegetable broth, granulated, without flavor enhancers
• chili flakes
• 2 tsp curry powder
• 2 tsp mustard (chili mustard)
• 2 tbsp sour cream
• Salt and pepper, freshly ground

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

ww – suitable

Wash the rice and then bring to a boil in a small saucepan with 240 ml of cold water and 1 teaspoon of salt. Then reduce the heat to low and let it swell completely for about 15 minutes. Drain the rice in a colander and set aside. Cut off one-third of the top green part of the leek and the root end and discard. Cut the remaining leek pieces into fine rings and place them in a colander. Wash thoroughly, as leeks often have a lot of sand between the individual leaf layers. Trim and wash the bell peppers and cut them into fine strips. Drain the pineapple, reserving the juice and setting both aside. Wash the salmon fillet, dry it, and cut it into approximately 1 cm cubes. Drizzle with a little lemon juice. Heat 1 teaspoon of oil in a large non-stick pan over medium heat and briefly sear the salmon on all sides. Season with salt and pepper, then remove from the pan and set aside. Now pour the second teaspoon of oil into the pan, add the leek and bell pepper, and briefly roast while stirring. Deglaze with pineapple juice, season with vegetable stock, chili flakes, and curry powder, and cook with the lid closed for about 5 minutes. Now add the pineapple chunks, chili mustard, and sour cream and stir in. Mix in the salmon pieces and rice, and simmer for another 2-3 minutes until piping hot. Total: 24 points, with 4 servings, 6 points per serving.