This salmon and rice dish from Iran is good. It is a tasty rice with dill, among other things, as well as a saffron rice, and to that a lovely young baked paprika-spiced salmon.
Ingredients
- 4 dl basmati rice
- 1.5 tbsp coarse salt
- 1 pot of parsley
- 1 pot of dill
- 1 pot coriander
- 125g green onions
- 1/2g of saffron
- 4 tablespoons of butter
- 4 pieces of salmon fillet
- 1 lemon
- 1 tbsp smoked paprika powder
- 1 tsp salt
- 1 crm ground black pepper
- 1/2 tbsp butter
- 250g baby plum tomatoes
- 1/2 tbsp butter
Do this
1, Rinse the rice until the water runs clear. Put the rice in a bowl and cover with water and leave for 1 1/2 hours. Let the rice drain in a sieve.
2, Rice: Finely chop the parsley, dill and coriander. Trim and cut the green onions into pieces about 1/2 cm long. Mix the herbs with the green onions.
3, Salmon: Tear the outermost peel off the lemon. Mix the peel with the paprika powder, salt and pepper. Season the salmon on both sides with the spice mixture. Let stand at room temperature for 30 minutes,
4. Mix 3/4 parts of the rice with the herb and scallion mixture in a saucepan that has a tight-fitting lid. Mix the rest of the rice with the saffron. Put it in a small saucepan that has a tight-fitting lid. Melt the butter and spread it over the rice in both pans. Cover the underside of a lid with a towel. Place the lids on both pans and let steam on low heat for 25 – 30 minutes.
5, Set the oven to 150 degrees. Brown the salmon in the butter in a frying pan. Put it in an ovenproof form and put in the middle of the oven for 5-6 minutes or until the internal temperature is 52 degrees.
6, Fry the tomatoes in the butter in a frying pan for 1-2 minutes
7, Put a string of the saffron rice over the herb rice, Serve it with salmon, tomatoes and line or lemon wedges. Garnish with dill.
