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Salmon and vegetable pan with rice

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Ingredients for 2 servings:

  • 300 g salmon fillet(s) (frozen or fresh)
  • 250 g rice
  • 200 ml cream
  • 500 g peas and carrots (frozen or fresh)
  • ¼ bunch parsley
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the salmon fillet (thaw frozen fillet) into cubes. Prepare the rice according to the package instructions. Cook the vegetables in boiling salted water until al dente, drain, and set aside. Heat the cream, add the salmon cubes, and let them simmer for about 3-5 minutes. Now add the vegetables, season well, and stir gently. Finally, sprinkle with chopped parsley. Serve the salmon and vegetable stir-fry with the rice. Pasta also goes well with this dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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