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

Instructions

1. 1If 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. 2Prepare the oven and set it to 170°C with heat source top and bottom.
3. 3Place uncooked rice in stock pot.
4. 4Fill the pot with cold water so the rice gets covered.
5. 5Pour 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.
6. 6Transfer drained rice from strainer back into the stock pot using a large spoon. All remaining rice should end up in the pot.
7. 7Add 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.
8. 8Put 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 .
9. 9Cook for 20 minutes, until the water is absorbed and the rice is cooked.
10. 10Place the carrots on the cutting board.
11. 11Place kitchen knife and peeler on cutting board.
12. 12Rinse the carrots under cold water.
13. 13Peel the carrots.
14. 14Cut the carrots in 4 equal in length pieces, and cut each one in the middle.
15. 15Put carrots in an empty soup plate for salad.
16. 16Put 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.
17. 17Once the salmon has fully thawed, open the container and drain off of any liquids it contains.
18. 18Put the salmon in a cake pan .
19. 19Wash your hands to remove the smell of salmon, and discard the salmon packaging.
20. 20Put the crème fraîche in a bowl using a spoon, then let spoon stay in bowl.
21. 21Add the hot sauce to the crème fraîche. Mix with spoon to make a mostly homogeneous sauce.
22. 22Pour the sauce over the salmon in the cake tin, so the sauce fully covers the salmon.
23. 23Put cake tin in preheated oven, and bake for 15 minutes.
24. 24Serve the cooked salmon with the rice and prepared salad.