Cookbook:Salmon with Rice and Sauce
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Salmon with Rice and Sauce | |
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Category | Salmon recipes |
Servings | 3 |
Difficulty |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- 250 g Atlantic salmon fillet (fresh or thawed)
- 3 dl (300 ml) uncooked jasmine rice
- 5.75 dl (575 ml) water
- 1 dl (100 ml) crème fraîche
- 0.5 dl (50 ml) hot sauce
- 100 g carrots
- 100 g frozen peas
Equipment[edit | edit source]
Procedure[edit | edit source]
Preparation[edit | edit source]
- If using frozen salmon, put the plastic-packaged fillets in the sink or a larger pot. Fill up the sink or pot with 40°C water so that the plastic salmon package floats. Let soak until thawed.
- Prepare the oven and set it to 170°C with heat source top and bottom.
Rice[edit | edit source]
- Place uncooked rice in stock pot.
- Fill the pot with cold water so the rice gets covered.
- Pour water and rice from pot into a sieve or colander. Let the strainer stay inside the sink. It is okay if some rice stays behind in the pot after all the water has drained.
- Transfer drained rice from strainer back into the stock pot using a large spoon. All remaining rice should end up in the pot.
- Add the water to the pot with the rice, stirring to combine. Make sure that all rice is in the water, and put on the pot lid.
- Put pot on stove over the highest heat. Check the rice regularly, and when the rice starts boiling reduce the heat to low. It should at most be at a low simmer.
- Cook for 20 minutes, until the water is absorbed and the rice is cooked.
Salad[edit | edit source]
- Place the carrots on the cutting board.
- Place kitchen knife and peeler on cutting board.
- Rinse the carrots under cold water.
- Peel the carrots.
- Cut the carrots in 4 equal in length pieces, and cut each one in the middle.
- Put carrots in an empty soup plate for salad.
- Put the frozen peas in a plate or soup bowl and thaw them in the strainer. Pour water on them so they will thaw quickly. Even just using cold water will still thaw them.
Salmon[edit | edit source]
- Once the salmon has fully thawed, open the container and drain off of any liquids it contains.
- Put the salmon in a cake pan.
- Wash your hands to remove the smell of salmon, and discard the salmon packaging.
- Put the crème fraîche in a bowl using a spoon, then let spoon stay in bowl.
- Add the hot sauce to the crème fraîche. Mix with spoon to make a mostly homogeneous sauce.
- Pour the sauce over the salmon in the cake tin, so the sauce fully covers the salmon.
- Put cake tin in preheated oven, and bake for 15 minutes.
- Serve the cooked salmon with the rice and prepared salad.
Notes, tips, and variations[edit | edit source]
The following ingredients can be substituted for the standard ingredients of this recipe:
- Any kind of salmon
- Romaine lettuce instead of peas—cut the lettuce in 1 cm pieces and proceed with recipe.