Salmon with Zucchini and Rice

Start by cooking the rice. Put 1 tablespoon olive oil in a pan and heat. Then slice up the garlic and add. When the garlic starts to color, add the rice. Stir for a couple of minutes and then add the water and 1 teaspoon salt. Cook over high heat for 7 minutes, then reduce and simmer for 8 more minutes. If the rice has absorbed all the water in this time but is still hard, add a little more water. Let stand for a short while, covered with a lid.

In a pan, combine 1 tablespoon olive oil, 1 tablespoon water, 2 tablespoons soy sauce, 1 tablespoon lemon juice, and 1 teaspoon honey. Bring to a boil for 2–3 minutes, or until the sauce thickens a little. Turn off the heat and set aside.

Lay the salmon fillets in an ovenproof dish. Season with a little salt (pepper optional). Pour half of the sauce over the salmon. Bake in the oven at 400°F for 10–12 minutes.

In the meantime, prepare the zucchini. Wash and slice the zucchini into thin sticks or strips, as desired. Heat a very small amount of olive oil in a skillet and lightly fry the zucchini, turning from time to time. Transfer the cooked zucchini to paper towels to drain off the excess oil. Season with a sprinkling of coarse sea salt or kosher salt.

Arrange the salmon on your plate, together with a serving of rice and the zucchini sticks. Drizzle over with the rest of the sauce. Enjoy!