Boiled rice with salmon in sweet and sour sauce

Rice 580 Last Update: Jul 19, 2021 Created: Jul 19, 2021 0 0 0
Boiled rice with salmon in sweet and sour sauce
  • Serves: 4 People
  • Prepare Time: 20
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Boiled rice with salmon in sweet and sour sauce

Ingredients

Directions

  1. Boil rice. When the rice boils, add a tablespoon of olive oil.
  2. Cut the fillet of salmon or trout into even cubes, put in a pan, fry without oil and salt.
  3. Making the sauce. Mix pineapple juice and soy sauce.
  4. When the fish is browned, add a little water and sugar, caramelize a little.
  5. Now you need to pour the sauce into the fish and add salt, pepper and balsamic vinegar. Close with a lid and simmer for five minutes.
  6. When five minutes have passed, open the lid and evaporate the excess liquid. You can leave liquids as much as you like by adjusting the evaporation of the lid, the main thing is to bring the fish to full saturation with the sauce.
  7. In the meantime, we have rice ready. We season it with dried thyme and add a spoonful of olive oil and finely chopped red pepper (pepper is not for everybody, but it seems to me that this dish should be a little spicy precisely due to the rice).
  8. When we bring the fish to the desired state, sprinkle it with sesame seeds and put it on a plate of rice.

Boiled rice with salmon in sweet and sour sauce



  • Serves: 4 People
  • Prepare Time: 20
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Boiled rice with salmon in sweet and sour sauce

Ingredients

Directions

  1. Boil rice. When the rice boils, add a tablespoon of olive oil.
  2. Cut the fillet of salmon or trout into even cubes, put in a pan, fry without oil and salt.
  3. Making the sauce. Mix pineapple juice and soy sauce.
  4. When the fish is browned, add a little water and sugar, caramelize a little.
  5. Now you need to pour the sauce into the fish and add salt, pepper and balsamic vinegar. Close with a lid and simmer for five minutes.
  6. When five minutes have passed, open the lid and evaporate the excess liquid. You can leave liquids as much as you like by adjusting the evaporation of the lid, the main thing is to bring the fish to full saturation with the sauce.
  7. In the meantime, we have rice ready. We season it with dried thyme and add a spoonful of olive oil and finely chopped red pepper (pepper is not for everybody, but it seems to me that this dish should be a little spicy precisely due to the rice).
  8. When we bring the fish to the desired state, sprinkle it with sesame seeds and put it on a plate of rice.

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