Composition / ingredients
Step-by-step cooking
Step 1:
How to bake pink salmon with rice in the oven? Prepare the products. I used a ready-made fillet. If you have a whole fish, then cut it into fillets yourself. Take steamed rice — it will not stick together when cooking. Choose a set of spices and herbs according to your taste.
Step 2:
Cut the salmon fillet into portions, add salt, basil, herbs of Provence, lemon juice.
Step 3:
Wash the parsley, dry it, chop it finely.
Step 4:
Add the parsley to the fish, stir. Cover the bowl with the fish, leave to marinate. In the meantime, take care of other products.
Step 5:
Peel onions, wash, cut into small cubes.
Step 6:
Peel the carrots, wash them, grate them on a coarse grater.
Step 7:
In a frying pan with vegetable oil, fry the onion, stirring, for 5 minutes. Make the fire small so that the onion does not burn.
Step 8:
Add the carrots to the onion, mix. Fry the vegetables until soft, stirring occasionally.
Step 9:
Rinse the rice well several times, changing the water. As a result, the water should become as transparent as possible. Thorough washing of cereals will ensure the receipt of crumbly rice.
Step 10:
Dip the rice into boiling salted water. Cook the rice over moderate heat, stirring occasionally, for 15 minutes, until almost ready. Discard the rice on a sieve, rinse it well with boiling water. Let the water drain.
Step 11:
Grease the form with vegetable oil, lay out the boiled rice in an even layer.
Step 12:
Spread the fried vegetables evenly over the rice.
Step 13:
Then pieces of fish.
Step 14:
Brush the fish with sour cream on top.
Step 15:
Grate the cheese on a coarse grater. Cheese for this dish is suitable solid or semi-solid. The main thing is that it is delicious, high-quality, without milk fat substitutes and melts well.
Step 16:
Sprinkle the fish with cheese.
Step 17:
Bake pink salmon with rice in a preheated 180 degree oven for 30 minutes until golden cheese crust. If the cheese turns brown prematurely, cover the mold with foil. Serve the pink salmon with rice hot. Enjoy your meal!
Sour cream can be replaced with mayonnaise. Then, when adding salt to the fish, you will need to take into account its taste and also the salinity of the cheese.
How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.
Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Lemon juice - 16 kcal/100g
- Herb mixture - 259 kcal/100g
- Pink salmon fillet - 133 kcal/100g
