Salmon to orange with broccoli couscous "thermomix"

Hydrating in boiling water The brown rice for 30 minutes before its preparation.

For the salmon: put in the glass the ginger peeled and cut into small pieces, the skin and the orange juice, the soy sauce and Triture 5 sec / Speed ​​8. With the spatula I lower the ingredients towards the bottom of the vessel.

Trouture again 5 sec / Speed ​​8. Arrange the piece of salmon over a source and pour over the marinade. Cover with transparent fi lm and let marinate in the refrigerator for 1 hour.

Put the marinated salmon sign on an aluminum foil rectangle of 30 x 40 cm and add the marinade. Fold the paper upwards down the longest sides and then seal the ends to form the papillote with the part of the longitudinal closure upwards.

To ensure that the grooves of the varomatic are unable, place the butterfly lying on the base of the varomary container and on it arranges the salmon. Tape and Reserve.

For broccoli couscous: Put the broccoli and Triture 10 Seg / Speed ​​5 in the glass.

Add butter, oil, paprika, salt, pepper, 50 ml water and cook 7 min / 100 ° C / reverse rotation / Speed ​​2. Remove and book at a Honda source.

For the comprehensive rice: Put in the glass 1000 ml of water, salt and oil. Insert the basket into the glass, add hydrated rice and program 30 min / 100 ° C / SPEED 4.

Without removing the rice, place the reserved varomatic container in its position and program 12-15 min / Varoma / Speed ​​4. Finished the time, remove the varomity and with the notch of the spatula remove the basket, pour the rice next to the reserved broccoli couscous and mix well. Open the papillote and serve immediately.