Salmon fillets with lemon sauce and parsley rice

Ingredients for 2 servings:

• 2 salmon fillets, approx. 125 g each
• 200 g long grain rice
• 1 bunch of parsley
• 1 lemon(s) (organic)
• 1 small onion(s)
• 2 tbsp butter
• 150 ml fish stock
• 200 ml cream
• salt and pepper
• Sugar
• 3 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the rice according to the package instructions. Finely chop the parsley and set aside. Wash the lemon, dry it, zest it, and squeeze out the juice. Peel and finely dice the onion. Heat the butter and sauté the diced onion until translucent. Deglaze with the fish stock and cream, and simmer for 5-10 minutes while stirring. Stir in half of the lemon juice and the lemon zest, and season with salt, pepper, sugar, and the remaining lemon juice. Heat the oil in a pan. Fry the salmon fillets for about 3 minutes on each side. Stir the parsley into the rice. Arrange the salmon fillets on plates and serve with the parsley rice and the sauce.