Lemon rice with dill and salmon
4 Servings • 716 kcal / 2998 kJ, 38 g E, 45 g F, 42 g KH pro Portion
INGREDIENTS
½ bunch of dill
1 untreated lemon
4 Lachsfilets at 150 g
200 g Basmatireis
125 g cream cheese
200 ml of cream
1 Teaspoon of salt
1 Msp. Pfeffer
1 pinch of sugar
Preparation time:
that. 20 Minutes (plus cooking time)
Wash the dill, Shake dry and chop finely. Rinse the lemon with hot water, dry and rub the skin. Wash the salmon and pat dry.
The rice with dill, Lemon zest, cream cheese, Scene, salt, Pfeffer, Sugar and 300 Put ml of water in a saucepan, Mix and bring to the boil. Place the salmon on top and cook everything with the lid closed and over medium heat for approx. 15 Let simmer for minutes. If needed, Pour some more water.