Salmon curry

Ingredients for 2 servings:

• 3 spring onions
• 1 apple, crumbly
• 1 tbsp butter
• 180 g basmati
• 1 tsp curry powder
• 5 tbsp dry white wine
• 450 ml vegetable stock
• 350 g salmon fillet(s)
• n. B. salt and pepper, black
• a little coriander

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Steamed salmon, quick and delicious

Clean the spring onions and slice them into thin rings. Heat the butter in a saucepan and fry the leek greens. Add the rice and curry leaves and cook for 2 minutes. Add 2 tablespoons of wine, hot stock, salt, and pepper, and simmer covered for 10 minutes. Meanwhile, dice the salmon and peel, core, and dice the apple. Add 3 tablespoons of wine and the remaining spring onions. Carefully stir everything into the rice and let it simmer for about 5 minutes. Season to taste with salt, pepper, and a little coriander.