Salmon with Rice and Sauce

Name: Salmon with Rice and Sauce
Yield: 3 servings
Ingredients: 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

serves 3

Ingredients

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

Steps

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.
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.
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.
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.

More recipes with salmon, rice, sour cream, hot sauce, carrots or peas

Adapted from “Salmon with Rice and Sauce” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Steps

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.

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.

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.

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.