Cookbook:Salmon with Rice and Sauce

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Salmon with Rice and Sauce
Category	Salmon recipes
Servings	3
Time	TBA
Difficulty

Cookbook | Ingredients | Recipes

Formatting and other tips used from: Cookbook:1-2-3-4_Cake.

Ingredients

• 250 g Atlantic salmon (Q188879) fillet, fresh or frozen
• 3 dl uncooked jasmine rice (Q2733021)
• 5.75 dl water
• 1 dl crème fraîche (Q1142459)
• 0.5 dl hot sauce (Q522171)
• 100 g carrots (carrot (Q81))
• 100 g frozen peas (pea (Q25237))

Equipment

• colander (Q1057060)
• cutting board (Q617239)
• kitchen knife (Q599312)
• peeler
• stock pot (Q15711817)
• kitchen stove (Q182995)

Procedure (brief)

Preparation

1. If using frozen salmon, put the plastic-packaged fillets in the sink or a larger pot.
2. Fill up the sink or pot with 40˚C water so that the plastic salmon package floats.
3. Prepare the oven and set it to 170˚C with heat source top and bottom.

Rice

1. Place uncooked rice in stock pot.
2. Fill the pot with cold water so the rice gets covered.
3. Pour water and rice from pot into a sieve (Q381155) or colander colander (Q1057060). Let the strainer stay inside the sink. It is okay if some rice stays behind in the pot after all the water has drained.
4. Transfer drained rice from strainer back into the stock pot using a large spoon. All remaining rice should end up in the pot.
5. 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.
6. 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.
7. Cook for 20 minutes, until the water is absorbed and the rice is cooked.

Salad

1. Place the carrots on the cutting board.
2. Place kitchen knife and peeler on cutting board.
3. Rinse the carrots under cold water.
4. Peel the carrots.
5. Cut the carrots in 4 equal in length pieces, and cut each one in the middle.
6. Put carrots in an empty soup plate (Q87718085) for salad.
7. 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

1. Once the salmon has fully thawed, open the container and drain off of any liquids it contains.
2. Put the salmon in a cake tin (Q87714281).
3. Wash your hands because of the smell of salmon, and discard the salmon packaging.
4. Put the crème fraîche in a bowl using a spoon, then let spoon stay in bowl.
5. Add the hot sauce to the crème fraîche. Mix with spoon to make a mostly homogeneous sauce.
6. Pour the sauce over the salmon in the cake tin, so the sauce fully covers the salmon.
7. Put cake tin in preheated oven, and bake for 15 minutes.
8. Serve the cooked salmon with the rice and prepared salad.

Procedure (detailed)

Method

• 

  Put the salmon in the sink(in this image I'm using a stock pot because my sink is "broken") and fill it up with water, then put a plug in the sink so the water stays there

Ingredient substitutions

The following ingredients can be substituted for the standard ingredients of this recipe:

• Any kind of salmon related to Salmonidae (Q184238) or salmon (Q2796766)
• Romaine lettuce (Q1762893) instead of peas—cut the lettuce in 1 cm pieces and proceed with recipe.

Execution

In this section you/users can add how long it took for you/the users to cook a certain version of this recipe(using a permanent link is advised or noting the date it was cooked). To save space we use maximum 2 lines per user. This might serve as a way to see if the recipe is too complex, if it takes too much time(would help as feedback in optimizing steps). The time it took to cook this meal:

• 1 hour and 1 minute at 2020-03-27 by Datariumrex