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Copenhagen salmon and rice pan

updated

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Ingredients for 4 servings:

  • 250 g brown rice
  • 400 g salmon fillet(s), fresh
  • 2 tbsp olive oil
  • 200 g cauliflower
  • 200 g broccoli
  • 200 ml vegetable stock
  • 200 ml sweet cream
  • 2 tbsp parsley, chopped
  • 1 tsp tarragon
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

delicious rice pan with salmon, cauliflower and broccoli

Prepare the rice according to the package instructions. Cut the washed salmon into cubes, fry in hot oil, and keep warm. Wash the cauliflower and broccoli, drain well, cut into small florets, add to the pan, and sauté. Pour in the vegetable stock and cream and cook for at least 10 minutes. Add the salmon cubes and let them simmer. The cauliflower and broccoli should be tender and cooked through! Add the cooked rice and herbs, let them simmer briefly, and season to taste with salt and pepper.

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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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