Cookbook:Salmon with Rice and Sauce
Appearance
Salmon with Rice and Sauce | |
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Category | Salmon recipes |
Servings | 3 |
Difficulty |
Nutrition Facts | ||||
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3 servings per recipe | ||||
Serving size | ⅓ recipe (450 g) | |||
Calories | Per serving 673
|
Per recipe 2019
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% DV* | % DV* | |||
Total Fat | 25g | 32% | 75g | 96% |
Saturated Fat | 11g | 55% | 33g | 165% |
Trans Fat | 0.1g | 0.3g | ||
Cholesterol | 73mg | 24% | 219mg | 73% |
Sodium | 483mg | 21% | 1449mg | 63% |
Total Carb. | 86g | 31% | 258g | 94% |
Dietary Fiber | 3.9g | 14% | 11.7g | 42% |
Total Sugars | 7.2g | 21.6g | ||
Incl. Added Sugars | 0.2g | 0% | 0.6g | 1% |
Protein | 26g | 52% | 78g | 156% |
Vitamin D | 8.7mcg | 44% | 26.1mcg | 131% |
Calcium | 55mg | 4% | 165mg | 13% |
Iron | 4.3mg | 24% | 12.9mg | 72% |
Potassium | 593mg | 13% | 1779mg | 38% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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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.