Rice with Salmon and Peas
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Source: https://recipheon.com/en/recipes/main-dishes/rice-with-salmon-and-peas
About this recipe
Rice with salmon and peas is a simple dinner with delicate fish, green peas, and a light rice base. Salmon cooked separately remains juicy and flakes into larger pieces that can be folded gently into the dish. Peas add sweetness, color, and a fresher character, while onion sautéed in olive oil deepens the flavor of the rice. Avoid stirring the salmon too vigorously so it does not break apart completely. Serve immediately after combining the ingredients, while the rice is warm and the salmon remains in large pieces.
Ingredients
Servings: 3
120 g rice
220 g salmon
150 g peas
1 onion
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Preheat a conventional oven (no fan) to 200°C and set the rack in the middle. Cook the rice for the time stated on the package, drain if necessary, and let it stand covered for 5 minutes.
Heat 1 teaspoon of the olive oil in a skillet over medium heat. Cook the finely chopped onion for 3 minutes, add the peas, and heat for another 3–4 minutes.
Pat the salmon dry, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, brush with the remaining 2 teaspoons of olive oil, and bake for 10–12 minutes, until cooked through and beginning to flake easily. Break it into large pieces after baking.
Mix the rice with the onion and peas, then gently fold in the salmon.
Divide into 3 portions and serve immediately.
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