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Pink salmon with rice

0
1347
Kitchen European
Calorie content 140.2 kcal
Portions 8 port.
Cooking time 50 minutes
Proteins * 9.3 gr.
Fats * 7.3 gr.
Carbohydrates* 12.3 gr.
* per 100 gr. product
Pink salmon with rice
Content

Fish goes well with both vegetables and rice. I want to share with you a recipe for pink salmon with rice and vegetables. The dish turns out to be juicy, aromatic and balanced, and is perfect for dinner or lunch.

Ingredients

Cooking process

step 1 out of 14
Boil water over medium heat for later cooking spinach and broccoli. Grease a baking dish well with butter.
step 2 out of 14
Spread the cooked rice evenly over the bottom of the dish.
step 3 out of 14
Boil broccoli in salted water for just a couple of minutes. Then remove the broccoli and put the spinach in the water for a couple of minutes, then drain with a sieve. Spread the broccoli on top of the rice.
step 4 out of 14
Wash and peel the carrots with a vegetable peeler. Cut into cubes and place on top of the broccoli.
step 5 out of 14
Put the pink salmon fillet on top of the vegetables.
step 6 out of 14
Break the chicken eggs into a bowl.
step 7 out of 14
Add cooked spinach.
step 8 out of 14
Add the required amount of sour cream.
step 9 out of 14
Season with salt and black pepper to taste.
step 10 out of 14
Take a hand blender and blend the pouring to a smooth consistency.
step 11 out of 14
Pour over the pink salmon.
step 12 out of 14
Grate the hard cheese on a fine grater and sprinkle the dish on top. Sprinkle with nut crumbs on top of the grated cheese, if desired.
step 13 out of 14
Place a baking dish in an oven preheated to 160 degrees and cook the dish for about 35 minutes.
step 14 out of 14
Serve the dish in portions.

Bon Appetit!

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