Salmon with Spring Vegetables

Rinse salmon, dry and cut into cubes. Cook long grain rice according to package instructions. When it is cooked, add the saffron.

Chop the chili, garlic and parsley and mix with the olive oil. Roast the salmon cubes in this mixture for about 5 minutes on all sides.

Chop the onion, bell bell pepper and carrots, clean the spring onions and sugar snap peas. Cook the vegetables with a little bit of oil in the wok.

Serve salmon with long grain rice and vegetables.

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