Salmon with avocado cream, rice and red pepper

Ingredients for 1 servings:

• 1 bell pepper(s), red
• 1 salmon fillet(s), frozen
• 1 avocado(s)
• 1 cup rice
• salt water
• salt and pepper
• Garlic
• oregano
• 1 tsp mustard
• 1 tsp honey
• Oil or butter for frying

Instructions

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

Preheat the oven to approximately 200°C (top/bottom heat). Cook the frozen salmon unseasoned for 20 minutes at 200°C. Then boil the rice in salted water for 10 minutes. In the meantime, prepare the avocado cream. Halve the avocado and carefully remove the pit. Scoop out the flesh with a tablespoon and place the flesh in a bowl. Add the mustard, honey, salt, pepper, garlic, and oregano. Puree everything. Wash the bell pepper, remove the seeds, and cut into strips. Fry the bell pepper strips in a pan with a little oil or butter, season with salt and pepper, and then arrange on a plate. Drain the cooked rice and arrange it on the plate. Once the salmon is cooked through in the oven, season with salt and pepper and add it to the plate with the rice and vegetables. Finally, spoon the avocado cream anywhere on the plate.