FRIJE

Instructions

• 1.   Bring 1 liter of water to a boil, then add the half vegetable bouillon cube and keep warm.
• 2.   Peel and finely chop the shallot. Clean the asparagus and cut them into small pieces.
• 3.   Pour 1 tablespoon of olive oil into a sauté pan and sweat the shallot and asparagus.
• 4.   After a few minutes, add the rice. As soon as it becomes translucent, quickly stir with a wooden spoon.
• 5.   Add a little hot broth and cook over low heat, stirring regularly.
• 6.   Continue in this way, gradually, until the rice is cooked and creamy, which should take about 20 minutes.
• 7.   Meanwhile, cook the salmon fillets in foil for 30 minutes.
• 8.   When the broth is completely absorbed, add a little more.
• 9.   Then add the juice of half a lime and a pinch of chopped dill.
• 10.   Remove the sauté pan from the heat, cover and let it sit for 2 minutes.
• 11.   Season with herb salt if necessary, as the broth is already salty, and with pepper to taste.
• 12.   Serve with the salmon fillets.

Nutritional information *