Salmon with carrots and coconut rice

Ingredients for 2 servings:

• 1 tsp sesame seeds, light
• 1 tsp sesame seeds, dark
• 125 ml coconut milk
• 250 ml water
• some salt
• 125 g basmati rice
• 1 small onion(s)
• 2 m.-large carrot(s)
• 1 tbsp butter
• 75 ml vegetable stock
• 200 ml fish stock
• ½ tsp peppercorns
• 1 bay leaf
• 2 tbsp lemon juice
• 1 tbsp basil
• 2 salmon fillets (150 g each)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Briefly toast the sesame seeds without fat and set aside. Bring the coconut milk to a boil with 125 ml water and a little salt. Add the rice and cook according to the package instructions, then keep warm. Dice the onion and slice the carrots. Sauté the onions in butter. Add the carrots, season with salt, and continue to sauté. Pour in the stock and sauté the vegetables until soft. Bring the stock to a boil with 125 ml water, the spices, and the lemon juice. Reduce the heat, add the salmon, and simmer for about 8 minutes. Serve the rice, fish, and vegetables with sesame seeds and herbs.