Salmon with Rice and Sauce
Colander or sieve Cutting board Knife Peeler Stock pot Stovetop If using frozen salmon, put the plastic-packaged fillets in the sink or a larger pot. Fill up the sink or pot with…
- Prep
- 34 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 54 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Colander or sieve
Equipment
Cutting board
Equipment
Knife
Equipment
Peeler
Equipment
Stock pot
Equipment
Stovetop
Procedure
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.
Procedure
Prepare the oven and set it to 170°C with heat source top and bottom.
Procedure
Place uncooked rice in stock pot.
Procedure
Fill the pot with cold water so the rice gets covered.
Procedure
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.
Procedure
Transfer drained rice from strainer back into the stock pot using a large spoon. All remaining rice should end up in the pot.
Procedure
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.
Procedure
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.
Procedure
Cook for 20 minutes, until the water is absorbed and the rice is cooked.
Procedure
Place the carrots on the cutting board.
Procedure
Place kitchen knife and peeler on cutting board.
Procedure
Rinse the carrots under cold water.
Procedure
Peel the carrots.
Procedure
Cut the carrots in 4 equal in length pieces, and cut each one in the middle.
Procedure
Put carrots in an empty soup plate for salad.
Procedure
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.
Procedure
Once the salmon has fully thawed, open the container and drain off of any liquids it contains.
Procedure
Put the salmon in a cake pan.
Procedure
Wash your hands to remove the smell of salmon, and discard the salmon packaging.
Procedure
Put the crème fraîche in a bowl using a spoon, then let spoon stay in bowl.
Procedure
Add the hot sauce to the crème fraîche. Mix with spoon to make a mostly homogeneous sauce.
Procedure
Pour the sauce over the salmon in the cake tin, so the sauce fully covers the salmon.
Procedure
Put cake tin in preheated oven, and bake for 15 minutes.
Procedure
Serve the cooked salmon with the rice and prepared salad.
Notes, tips, and variations
The following ingredients can be substituted for the standard ingredients of this recipe:
Notes, tips, and variations
Any kind of salmon
Notes, tips, and variations
Romaine lettuce instead of peas—cut the lettuce in 1 cm pieces and proceed with recipe.
Photo: Datariumrex · CC0 · http://creativecommons.org/publicdomain/zero/1.0/deed.en · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 33 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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