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Baked salmon with rice and crème fraîche sauce
A small salmon portion with jasmine rice, spicy crème fraîche, carrots and peas.
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General
A small salmon portion with jasmine rice, spicy crème fraîche, carrots and peas.
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4 clear steps
Thaw frozen salmon in the refrigerator, not in warm water. Preheat the oven to 170°C. Rinse and drain the rice.
Combine the dry-measured rice with the 575 ml water in a covered saucepan. Bring to a boil, reduce to a low simmer and cook for about 20 minutes, until tender and the water is absorbed.
Wash and peel the carrots and cut into short sticks. Cook the frozen peas according to their package directions, then drain. Keep ready-to-eat vegetables away from raw fish and its utensils.
Put the salmon in the baking dish. Mix crème fraîche and hot sauce and spread over it. Bake for about 15 minutes, continuing as needed until the fish reaches 63°C. Serve in three portions with rice and vegetables.
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