in Recipes

Rice with buttered vegetables and salmon

updated

Spread the love

Ingredients for 3 servings:

  • 250 g long grain rice
  • 250 g salmon, frozen
  • 300 g frozen buttered vegetables, e.g. a mixture of peas, carrots, corn and cauliflower…
  • some oil
  • some herbs, frozen, e.g. parsley, chives or garden herb mix
  • some salt
  • 30 g butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Thaw the frozen salmon for about 30 minutes beforehand. Cook the rice in salted water according to the package instructions. At the same time, prepare the frozen buttered vegetables according to the package instructions. Cut the salmon into medium-sized cubes and fry briefly in a pan with a little oil. Then combine everything in a saucepan. For the butter sauce, melt the butter in a saucepan and add the frozen herbs. Pour over the rice just before serving.

Facebook Comments

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.

Fish fillet on a bed of potatoes

Mustard noodles