An easy recipe for those afternoons when you just don’t want to spend much time in the kitchen. Tips: use a rice cooker or a multicooker to boil the rice and spare some of the time.
Oven salmon with mushrooms rice
Servings: 4
Calories: 370kcal
Ingredients
Salmon
- 4 salmon medallions ~150 g each
- 2-3 chives stalks
- 1 tsp garlic powder
- 1/2 tsp freshly ground multicolored pepper
- salt to taste
- 1 lime
Side dish
- 500 g frozen porcini mushrooms
- 150 g wholegrain brown rice
- 2 red onions
- 2 garlic cloves
- 1 chicken stock cube
- 1 tsp salt
- 1/2 tsp ground pepper
- 1 tsp garlic powder
- 1/2 bundle of fresh parsley
- 500 ml hot water
Instructions
- Preheat the oven at 190C.
- Unpack the mushrooms and put them in a bowl with the hot water.
- Wash the salmon medallions with cold water then drain and wrap in kitchen towels until completely dry.
- Prepare a baking tray with baking paper.
- Season the salmon with the garlic powder, the salt, the ground pepper and chopped chives stalks.
- Insert the tray in the oven for 30 minutes.
- In the meantime boil the brown rice according to the package instructions or those of the rice cooker/ multicooker if you are using one.
- Peel and chop the red onions and the garlic cloves and put them to heat up in a pan on medium heat, then add a few spoons of the water from the mushrooms.
- When the onions got softer, add the mushrooms – drained, but do not throw away the water.
- Add the crumbled chicken stock cube, the garlic powder, salt and pepper to taste and stir for 2-3 minutes.
- Add a quarter of the water used to defrost the mushrooms, put on a lid and leave to simmer for 5 minutes.
- From time to time, take the lid away and add another quarter of the water, until all the water was used.
- By the time the rice is done, also should be the mushrooms sauce. It's time to combine the two and stir continuously for 2 minutes.
- Season with salt and pepper if needed, then add the chopped parsley.
- Serve the salmon with mushrooms rice and a drizzle of lime.
