How do you store creamy Tuscan salmon with crispy rice?

Name: Creamy Tuscan salmon with crispy rice
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: Salmon:; 4 salmon fillets, skinless and boneless; black pepper from the grinder; salt; 2 tablespoons olive oil; 1 washed lemon, sliced; 4 cloves garlic, finely chopped; 1 onion; 300 g spinach; 150 g soft sun-dried tomatoes, roughly chopped; 250 ml cream of your choice; Fried rice:; 1 small broccoli; 1 large onion; 2 carrots; 2 packets of cooked rice; 2 tablespoons peanut oil; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 spring onion

To optimally store your Creamy Tuscan Salmon with Crispy Rice, follow these steps: Cool Down: Allow the salmon and crispy rice to cool to room temperature before storing. This prevents condensation inside the storage container, which can lead to sogginess or faster spoilage. Store Separately: Keep the salmon and crispy rice in separate airtight containers. By keeping them apart, the rice retains its crispiness better, and you prevent the flavors from blending too much. Refrigerator: The salmon and rice can be stored in the refrigerator for up to 3 days. Make sure to place the containers in the coldest part of the refrigerator, not in the door, to ensure a consistent temperature. Freezing: If you want to store the meal longer, you can also freeze the salmon and rice. Make sure they are completely cooled and then pack them in suitable freezer containers or use freezer bags. Label the containers or bags with the freezing date. In the freezer, they can be stored for up to 2 months. Reheating: To reheat the salmon and rice, it is advisable to let them thaw slowly in the refrigerator if you have frozen them. Gently heat the salmon in the oven or on low heat in a pan to prevent drying out. The rice can be reheated in a pan with a little water or oil to regain the crispy texture. Avoid using the microwave for the rice, as this can reduce the crispiness. By following these steps, you can enjoy your Creamy Tuscan Salmon with Crispy Rice longer while keeping the quality and flavor as optimal as possible.

Creamy Tuscan salmon with crispy rice

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40min

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Recipe for Creamy Tuscan Salmon and Crispy Rice. A delicious mix of salmon in creamy sauce and crispy rice, ready in 40 minutes.

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Ingredients

What do you need?

Quantity: 4P

Salmon:
4 salmon fillets, skinless and boneless
black pepper from the grinder
salt
2 tablespoons olive oil
1 washed lemon, sliced
4 cloves garlic, finely chopped
1 onion
300 g spinach
150 g soft sun-dried tomatoes, roughly chopped
250 ml cream of your choice

Fried rice:
1 small broccoli
1 large onion
2 carrots
2 packets of cooked rice
2 tablespoons peanut oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 spring onion

Preparation method

How do you make this?

Preheat the oven to 200 °C.

Finely chop the broccoli, onion, and carrot. Place the vegetables together on a baking sheet with the rice and mix in the oil. Spread nicely on the sheet and bake for 25 minutes at 195 °C.

Mix in the soy sauce and rice vinegar. Finish with finely chopped spring onion.

Season the salmon fillets with pepper and salt. Sear them briefly and vigorously in a hot pan with 2 tablespoons of olive oil. Remove them from the pan for a moment.

Sear the lemon slices on both sides and place them on the salmon.

Now add the finely chopped garlic and onion to the pan, sauté briefly, and add the spinach, tomatoes, and cream. Push the salmon and lemon in between and let simmer for 5 minutes. Serve everything at the table and scoop out.

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