This baked salmon recipe should be patented! My grandfather used to do this to me on Fridays after school. This is the type of dish you can eat in summer and winter. Baked salmon with its olive oil and lemon sauce and soaked in it is a delight. Dill sauce adds punch to this recipe, and you know that salmon and dill are a perfect combo !
Ingredients
2 Yellow lemons
1 A piece of salmon
1 bunch of dill
Olive oil
Basmati rice
Butter (optional)
Instructions
Prepare in a bowl the juice of a large lemon and 2 to 3 tablespoons of olive oil.
Place your salmon in an oven-safe dish and brush with the lemon and olive oil mixture.
For pink, preheat your oven to 180 °C and bake for 20 minutes.
Clean your rice by pouring rice and water into a large bowl. Stir the rice in the water to remove the impurities from the rice and the starch on the outside of the grain, which gives it a sticky appearance after cooking. Empty the water then repeat the action until you get clear water.
Then add the rice and sauté with one to two hazelnuts of butter over medium-high heat. You can also use olive oil instead, it will also be good.
Wait 30 to 45 seconds and then pour the water a little higher than the height. Put a lid on and lower the heat to medium.
Add water at a height each time it evaporates until you get a good consistency. It is important to taste, as it will help you to spot yourself in the cooking.
When the rice and salmon are cooked, chop the dill and add it to a bowl with the lemon juice and a nice drizzle of olive oil. Taste and adjust the dosages.
When each preparation is finished, train then serve and feast!
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