Broccoli rice with salmon and creamy lemon sauce

First grind the broccoli clump into crumbs in a food processor. Then grind the broccoli florets into coarse crumbs. Put all broccoli crumbs in a sieve or colander and hang them in a pan with a small layer of boiling water. Put the lid on and steam the broccoli list for about 5 minutes.

Heat the oil in a frying pan and fry the shallot for about 2 minutes. Put the salmon in the pan, pour the wine and let the fish simmer for about 7 minutes at a low setting. Place the fish on a warm dish and keep warm under aluminum foil.

Pour the cream into the pan, bring to a boil and let the sauce reduce. Add the dill and lemon zest and juice and season to taste with salt and pepper. Serve the broccoli list with the salmon and cream sauce.