Salmon with Tricolor Rice


  • 180 gr. Natural Life tricolor rice
  • 200 gr. small brown mushrooms, cut into slices
  • 1 fennel, thinly sliced
  • 1 tbsp mustard
  • Juice of 1 medium orange
  • 2 tbsp dill, chopped
  • 40 ml + 4 tbsp. olive oil
  • 1 spring onion, chopped
  • 500 gr. salmon fillet
  • Natural Life salt
  • Natural Life black pepper


Boil the rice on low heat.

Wash the salmon, dry it and add some salt and pepper.

Prepare the sauce by mixing the orange with the mustard until well dissolved. Add the oil, and mix until the sauce thickens.

Place a large frying pan over medium heat. Add the olive oil and sauté the fennel and mushrooms in this, stirring for about 5-6 minutes, until they soften and take on a little color.

Then add fresh onion, salt and pepper, and set aside.

In another pan, add olive oil and the salmon fillets. Bake without moving them for 6-8 minutes until the salmon fillet turns white.

Carefully turn the fillets upside down with a spatula and cook for another 2-4 minutes.

Add the rice and dill to the pan with the mushrooms and mix.

Serve the rice on the plates with 1-2 tbsp. sauce. Place the salmon fillets on top

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