Salmon fillet with basil oil and rice salad

Cook the rice on the packaging according to the instructions. In the meantime, cut the zucchini into thin strips of 4 cm long and the peppers into equally long strips.

In a bowl, mix 2 tbsp oil with the vinegar, capers and chives. Season with salt and pepper. Spoon the zucchini, peppers and dressing through the still hot rice and let cool.

Puree the basil (keep a bit apart for the garnish) with the garlic and the rest of the oil in the hand blender. Season with salt and pepper. Heat the grill pan. Dab the salmon fillet dry with kitchen paper and sprinkle with salt and pepper. Place the fish on the skin side in the grill pan and grill for 3-4 min. Carefully and whisk the other side 1-2 minutes. Sprinkle the basil oil over the salmon and serve with the rice salad. Sprinkle with the rest of the basil.