Salmon fillet in orange curry sauce

Ingredients for 4 servings:

• 600 g salmon fillet(s)
• ⅛ liter orange juice
• 1 pinch(s) lemon pepper or black pepper
• 4 zucchini
• ½ vegetable onion(s)
• 30 g butter or margarine
• 1 pinch of salt
• 1 tsp curry powder
• 1 tbsp capers
• ⅛ liter fish stock or vegetable broth
• 100 ml Cremefine or whipped cream
• 2 tbsp sauce thickener, light
• 1 bunch of dill
• 2 oranges
• 4 servings of rice or wild rice mix

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

fine for guests

Fillet the oranges and reserve the orange juice. Wash the salmon fillet, pat dry, and cut into 4 portions. Drizzle with 3 tablespoons of orange juice. Season with pepper on both sides. Trim, wash, and slice the zucchini. Peel the onion, halve, and thinly slice. Heat the fat, sauté the vegetables, and season. Add the capers, remaining orange juice, and fish stock or broth. Season the salmon with salt and place it on top of the vegetables. Let it simmer for about 10 minutes over low heat. Carefully remove the salmon fillet, cover, and keep warm. Pour the cream or Creme Fine sauce over the vegetables, bring to a boil, thicken slightly with a sauce thickener, and season to taste. Wash the dill, pat dry, and finely chop. Stir in the dill just before serving. Arrange the salmon fillet on top of the vegetable sauce and garnish with the orange segments. Serve with the rice or wild rice mixture.