Grilled Salmon with Wild Rice and Vogerlsalad

For the rice, bring plenty of water to a boil in a saucepan. Season with salt, boil down the rice and let it steam on low heat for 20 minutes.

Then strain off the excess water and season with butter flakes.

Portion the salmon, season with salt and pepper. Wash the tomatoes, cut them into quarters. Pluck thyme leaves and chop coarsely.

Wash the lime, finely grate the peel. In a non-stick frying pan, heat up some butter, put in the salmon, add the tomatoes and let them simmer slowly over a low flame.

Add thyme, lime zest and some lime juice. Cover and cook slowly to the point. Duration: about 8 minutes

Wash the salad, drain well and season with olive oil, vinegar and salt.

Arrange the grilled salmon with wild rice and vogerl salad decoratively. Garnish the fish with the lime butter.

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