Salmon and Basmati Rice with Dill Cream Sauce

Name: Salmon and Basmati Rice with Dill Cream Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portion
Ingredients: 995 g water; 15 g olive oil; 1 ½ tsp salt; 225 g rice, white, type basmati; 4 salmon fillet, fresh, skinless; ¼ tsp black pepper, ground; 1 tbsp butter, unsalted; 60 g onions; 1 garlic clove; 395 g heavy cream, 35% fat; 2 vegetable stock cube (for 0.5 l); 1 ½ tbsp tomato purée (concentrate); 2 sprigs dill, fresh; 2 tbsp cornstarch

4.5 10 évaluations

Préparation 15min

Total 40min

4 portion

Ingrédients

water
995 g
olive oil plus extra to grease
15 g
salt divided
1 ½ tsp
rice, white, type basmati
225 g
salmon fillet, fresh, skinless skinless (130 g ea.)
4
4 salmon fillet, frozen, skinless, defrosted (130 g ea.)
black pepper, ground
¼ tsp
butter, unsalted
1 tbsp
onions quartered
60 g
garlic clove
1
heavy cream, 35% fat
395 g
vegetable stock cube (for 0.5 l) crumbled
2
2 tsp vegetable stock paste, crumbled
tomato purée (concentrate)
1 ½ tbsp
dill, fresh leaves only, chopped
2 sprigs
1 tsp dill, dried
cayenne pepper, dried, flake (optionnel) to taste
1 - 2 pinch
cornstarch
2 tbsp