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

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Niveau facile

Temps de préparation 15min

Temps total 40min

Nombre de portions 4 portions

Ingrédients

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

Infos nut.: par 1 portion
Calories: 3569 kJ / 853 kcal
Protides: 34 g
Glucides: 53 g
Lipides: 55 g
Fibre: 2 g