Salmon and Basmati Rice with Dill Cream Sauce

Name: Salmon and Basmati Rice with Dill Cream Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 40 min
Yield: 4 portions
Ingredients: 35 oz water; ½ oz olive oil; 1 ½ tsp salt; 8 oz basmati rice; 4 salmon fillets; ¼ tsp ground black pepper; 1 tbsp unsalted butter; 2 oz yellow onions; 1 garlic clove; 14 oz heavy whipping cream; 2 vegetable stock cubes; 1 ½ tbsp tomato paste; 2 sprigs fresh dill; 2 tbsp corn starch

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Difficulty easy

Preparation time 15 min

Total time 40 min

Serving size 4 portions

Ingredients

35 oz water
½ oz olive oil, plus extra to grease
1 ½ tsp salt, divided
8 oz basmati rice
4 salmon fillets, skinless (4.5 oz ea.)
or 4 salmon filet, frozen, defrosted (4.5 oz ea.)
¼ tsp ground black pepper
1 tbsp unsalted butter
2 oz yellow onions, quartered
1 garlic clove
14 oz heavy whipping cream
2 vegetable stock cubes, crumbled
or 2 tsp vegetable stock paste, crumbled
1 ½ tbsp tomato paste
2 sprigs fresh dill, leaves only, chopped
or 1 tsp dried dill
1 - 2 pinches dried red chili flakes, to taste (optional)
2 tbsp corn starch

Nutrition: per 1 portion
Calories: 3933.5 kJ / 940.1 kcal
Protein: 37.4 g
Carbohydrates: 53 g
Fat: 63.8 g
Fibre: 1.4 g