Salmon with Rice and Sauce

What you’ll need

Tap an ingredient as you get it ready.

• 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

Let’s make it

1. Step 1

   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.

2. Step 2

   Prepare the oven and set it to 170°C with heat source top and bottom.

3. Step 3

   Place uncooked rice in stock pot.

4. Step 4

   Fill the pot with cold water so the rice gets covered.

5. Step 5

   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.

6. Step 6

   Transfer drained rice from strainer back into the stock pot using a large spoon. All remaining rice should end up in the pot.

7. Step 7

   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.

8. Step 8

   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.

9. Step 9

   Cook for 20 minutes, until the water is absorbed and the rice is cooked.

10. Step 10

    Place the carrots on the cutting board.

11. Step 11

    Place kitchen knife and peeler on cutting board.

12. Step 12

    Rinse the carrots under cold water.

13. Step 13

    Cut the carrots in 4 equal in length pieces, and cut each one in the middle.

14. Step 14

    Put carrots in an empty soup plate for salad.

15. Step 15

    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.

16. Step 16

    Once the salmon has fully thawed, open the container and drain off of any liquids it contains.

17. Step 17

    Put the salmon in a cake pan.

18. Step 18

    Wash your hands to remove the smell of salmon, and discard the salmon packaging.

19. Step 19

    Put the crème fraîche in a bowl using a spoon, then let spoon stay in bowl.

20. Step 20

    Add the hot sauce to the crème fraîche. Mix with spoon to make a mostly homogeneous sauce.

21. Step 21

    Pour the sauce over the salmon in the cake tin, so the sauce fully covers the salmon.

22. Step 22

    Put cake tin in preheated oven, and bake for 15 minutes.

23. Step 23

    Serve the cooked salmon with the rice and prepared salad.

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