How do you keep creamy Tuscan salmon with crispy rice?

Name: Creamy Tuscan salmon with crispy rice
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: Salmon:; 4 salmon fillets without skin or bones; Black pepper from the mill; salty; 2 tablespoons of olive oil; 1 washed lemon, in discs; 4 cloves of garlic, finely chopped; 1 onion; 300 g spinach; 150 g soft sun -dried tomatoes, coarsely cut; 250 ml of cream of your choice; Baked rice:; 1 small broccoli; 1 large onion; 2 carrots; 2 bags of cooked rice; 2 tablespoon peanut oil; 1 tablespoon of soy sauce; 1 tablespoon of rice vinegar; 1 spring onion

To keep your creamy Tuscan salmon with crispy rice optimally, follow these steps: cool: let the salmon and crispy rice cool to room temperature before you keep them. This prevents condensation within the storage container, which can lead to Sogginess or faster spoilage. Save separately: store the salmon and crispy rice in separate airtight containers. By keeping them separate, the rice retains its crispiness better, and you prevent the flavors from merging too much. Refrigerator: the salmon and rice can be stored in the fridge for up to 3 days. Make sure that the containers are placed in the coldest part of the refrigerator, not in the door, to guarantee a constant temperature. Freezing: If you want to keep the meal longer, you can also freeze the salmon and rice. Make sure they have cooled completely and then pack them in suitable freezing containers or use frozen bags. Label the containers or bags with the date of freezing. They can be stored for up to 2 months in the freezer. Warm up: To warm up the salmon and rice, it is advisable to first let them thaw in the fridge when you have frozen them. Carefully heat the salmon in the oven or on low heat in a pan to prevent drying out. The rice can be heated in a pan with a little water or oil to get the crispy texture back. Avoid using the microwave for rice, since this can reduce crispiness. By following these steps, you can enjoy your creamy Tuscan salmon with crispy rice longer, while the quality and taste are preserved as optimally as possible.

Creamy Tuscan salmon with crispy rice

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40min

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Recipe for creamy Tuscan salmon and crispy rice. A wonderful mix of salmon in creamy sauce and crispy rice, ready in 40 minutes.

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Ingredients

What do you need?

Quantity: 4P

Salmon:
4 salmon fillets without skin or bones
Black pepper from the mill
salty
2 tablespoons of olive oil
1 washed lemon, in discs
4 cloves of garlic, finely chopped
1 onion
300 g spinach
150 g soft sun -dried tomatoes, coarsely cut
250 ml of cream of your choice

Baked rice:
1 small broccoli
1 large onion
2 carrots
2 bags of cooked rice
2 tablespoon peanut oil
1 tablespoon of soy sauce
1 tablespoon of rice vinegar
1 spring onion

Preparation method

How do you make this?

Preheat the oven to 200 ° C.

Finely chop the broccoli, onion and carrot. Place the vegetables together on an oven plate with the rice and mix in the oil. Divide nicely open on the plate and bake for 25 minutes at 195 ° C.

Mix in the soy sauce and rice vinegar. Finish with finely chopped spring onion.

Season the salmon fillets with salt and pepper. Fry them briefly and powerfully in a hot pan with 2 tablespoons of olive oil. Remove them from the pan.

Bake the lemon discs on both sides and place them on the salmon.

Now put the finely chopped garlic and onion in the pan, fry briefly and add the spinach, tomatoes and cream. Push the salmon and lemon in between and let it simmer for 5 minutes. Put everything on the table and scoop up.

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