INGREDIENTS

For the salmon

• 2 packages of (7 THALASSES) salmon fillet
• olive oil
• salt and pepper

For the honey glaze

• 170 g honey
• 20 ml soya sauce
• 40 ml vegetable broth
• 2 tablespoons of lemon juice
• 3 tsp garlic powder
• ½ tsp smoked paprika
• 1 tablespoon of cornstarch

For the rice

• 250 g rice
• 800 ml hot vegetable broth
• 1 white onion, chopped
• 1 green pepper, diced
• 2 medium-sized carrots, diced
• salt & pepper
• 2 tbsp olive oil

PREPARATION

Defrost the salmon fillets and place them on a baking tray covered with non-stick baking paper.
Drizzle the salmon with some olive oil and season with salt and pepper.
In a jar, add all the ingredients for the honey glaze and mix well.
Pour the honey glaze over the salmon and bake in a preheated oven at 220 degrees for 12 to 15 minutes, or until the salmon is cooked and the glaze has thickened.

Preparing the rice:
In a saucepan, add the olive oil and sauté the onion, carrots and pepper. Add the rice, after washing it very well, salt and pepper and stir constantly.
Add the hot vegetable broth and reduce the heat. Cover the pot and let the rice cook until all the vegetable stock is absorbed, checking intermittently. Add more hot water if necessary.
Once the rice has boiled and absorbed all the vegetable stock, remove from the heat, remove the lid and cover the pot with a clean towel until ready to serve.
Serve the salmon with the rice and vegetables and top with the honey glaze.

Recipe by food blogger Eugenia Trousa (@letstreatouselves.gr)