Boiled rice to taste perfectly combines with any fish, including, and with salmon. This combination can generally be considered classic and traditional for the culinary traditions of different peoples. There are many recipes using rice and salmon as the main ingredients. You can cook a variety of delicious and healthy dishes. Of course, it is better to use wild fish (trout, pink salmon and other species), rather than salmon that is bred and grown in ponds, although this option is quite acceptable.
Quick Salad of Canned Salmon with Rice
Ingredients:
- salmon canned - 1 standard pot;
- Chicken egg, hard boiled - 2 pcs .;
- rice, cooked, crumbly - 1 glass;
- sweet red pepper - 1 pc .;
- Fresh greens are different;
- garlic - 2 cloves;
- green onion;
- sesame oil;
- juice of lemon or lime.
Preparation
Egg, onion, garlic and greens shall be chopped finely. Pepper sweet cut into strips. We put everything in a salad bowl. Mix the lemon juice with the butter and the prepared ingredients. Let's wait 5-20 minutes and add rice and salmon (we break it with a fork). We mix it, and you can serve it.
Soup with salmon and rice
Ingredients:
- salmon - 1 fish weighing about 300-500 g (can be replaced by canned food);
- rice - 2 tbsp. spoons;
- parsley root - 1 piece;
- potatoes - 2 pieces;
- sweet red pepper - 1 pc .;
- tomato paste - 1-2 tbsp. spoons;
- onion green and other greens;
- garlic.
Preparation
We divide the fish (clean, gut, rinse). The head and trimming fins are cooked with onion, parsley root and spices for 15 minutes. Filter the fish broth into another saucepan. We put potatoes, cut into small cubes, and rice. And boil everything for 10 minutes. Add the sliced sweet pepper and pieces of salmon fillet (with skin, but without bones). Cook for another 10 minutes on low heat. In the last minute, fill with tomato paste. Pour into soup cups and serve, sprinkled with chopped herbs and garlic. Season with pepper. You can serve a glass of vodka, gin or bitter berry tincture.
Salmon with rice in the oven
Preparation
Fish gutted, cleaned and washed. The filling can be prepared from boiled rice (better round grain varieties that tend to stick together), chopped finely sweet red pepper and lightly browned onions. We mix it all and season with spices to taste.
We stuff the fish with the prepared stuffing and sew the belly with a chef's thread (or just thick white cotton threads). We wrap in foil and bake in the oven for 25 minutes. You can bake and just on a baking sheet. Before serving, remove the thread and cool slightly. We make greenery.