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 portions
Ingredients: 1000 g water; olive oil; 1 ½ tsp fine sea salt; 250 g basmati rice; 4 fresh salmon fillets, skinless; ¼ tsp ground black pepper; 60 g onions; 1 garlic clove; 10 g unsalted butter; 400 g cream, 35-37 % fat; 2 vegetable stock cubes (for 0.5 l each); 1 ½ Tbsp tomato purée; 2 sprigs fresh dill; 1 tsp cornflour

4.8 596 rating

Prep. 15 min

Total 40 min

4 portions

Ingredients

water
1000 g
olive oil for greasing
fine sea salt
1 ½ tsp
basmati rice
250 g
fresh salmon fillets, skinless (approx. 125 g each)
4
frozen salmon fillets, defrosted (approx. 125 g each)
ground black pepper
¼ tsp
onions quartered
60 g
garlic clove
1
unsalted butter diced
10 g
cream, 35-37 % fat (see tip)
400 g
vegetable stock cubes (for 0.5 l each) crumbled
2
2 heaped tsp vegetable stock paste, homemade
tomato purée
1 ½ Tbsp
fresh dill leaves only, chopped
2 sprigs
1 tsp dried dill
dried chilli flakes (optional) to taste
1 - 2 pinches
cornflour
1 tsp