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

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Difficulty easy

Preparation time 15 min

Total time 40 min

Serving size 4 portion

Ingredients

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

Nutrition: per 1 portion
Calories: 3933.5 kJ / 940.1 kcal
Protein: 37.4 g
Carbohydrates: 53 g
Fat: 63.8 g
Fibre: 1.4 g