Cookbook:Salmon with Rice and Sauce

Ingredients

 * 250 g Atlantic salmon fillet (fresh or thawed)
 * 3 dl (300 ml) uncooked jasmine rice
 * 5.75 dl (575 ml) water
 * 1 dl (100 ml) crème fraîche
 * 0.5 dl (50 ml) hot sauce
 * 100 g carrots
 * 100 g frozen peas

Equipment

 * Colander or sieve
 * Cutting board
 * Knife
 * Peeler
 * Stock pot
 * Stovetop

Preparation

 * 1) If using frozen salmon, put the plastic-packaged fillets in the sink or a larger pot. Fill up the sink or pot with 40°C water so that the plastic salmon package floats. Let soak until thawed.
 * 2) Prepare the oven and set it to 170°C with heat source top and bottom.

Rice

 * 1) Place uncooked rice in stock pot.
 * 2) Fill the pot with cold water so the rice gets covered.
 * 3) Pour water and rice from pot into a sieve or colander. Let the strainer stay inside the sink. It is okay if some rice stays behind in the pot after all the water has drained.
 * 4) Transfer drained rice from strainer back into the stock pot using a large spoon. All remaining rice should end up in the pot.
 * 5) Add the water to the pot with the rice, stirring to combine. Make sure that all rice is in the water, and put on the pot lid.
 * 6) Put pot on stove over the highest heat. Check the rice regularly, and when the rice starts boiling reduce the heat to low. It should at most be at a low simmer.
 * 7) Cook for 20 minutes, until the water is absorbed and the rice is cooked.

Salad

 * 1) Place the carrots on the cutting board.
 * 2) Place kitchen knife and peeler on cutting board.
 * 3) Rinse the carrots under cold water.
 * 4) Peel the carrots.
 * 5) Cut the carrots in 4 equal in length pieces, and cut each one in the middle.
 * 6) Put carrots in an empty soup plate for salad.
 * 7) Put the frozen peas in a plate or soup bowl and thaw them in the strainer. Pour water on them so they will thaw quickly. Even just using cold water will still thaw them.

Salmon

 * 1) Once the salmon has fully thawed, open the container and drain off of any liquids it contains.
 * 2) Put the salmon in a cake pan.
 * 3) Wash your hands to remove the smell of salmon, and discard the salmon packaging.
 * 4) Put the crème fraîche in a bowl using a spoon, then let spoon stay in bowl.
 * 5) Add the hot sauce to the crème fraîche. Mix with spoon to make a mostly homogeneous sauce.
 * 6) Pour the sauce over the salmon in the cake tin, so the sauce fully covers the salmon.
 * 7) Put cake tin in preheated oven, and bake for 15 minutes.
 * 8) Serve the cooked salmon with the rice and prepared salad.

Notes, tips, and variations
The following ingredients can be substituted for the standard ingredients of this recipe:
 * Any kind of salmon
 * Romaine lettuce instead of peas—cut the lettuce in 1 cm pieces and proceed with recipe.