Pink Salmon Baked with Rice
Tasty, juicy, made from everyday ingredients — dinner for the whole family! Pink salmon baked with rice is a dish that pulls double duty: the side and the fish come together in one pan. It's a real time-saver, too. The rice soaks up the juices from the sautéed vegetables, while the fish turns out fragrant and tender.
Cooking method
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Step 1:
How do you bake pink salmon with rice in the oven? Start by gathering your ingredients. I used a ready-made fillet; if you have a whole fish, fillet it yourself. Use parboiled rice — it won't clump as it cooks. Pick whatever spices and herbs suit your taste.
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Step 2:
Cut the salmon fillet into serving-size pieces, then season with salt, basil, herbes de Provence, and lemon juice.
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Step 3:
Wash the parsley, pat it dry, and chop it finely.
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Step 4:
Add the parsley to the fish and stir. Cover the bowl and let it marinate while you prep the rest of the ingredients.
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Step 5:
Peel and wash the onion, then cut it into small dice.
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Step 6:
Peel and wash the carrots, then grate them on the coarse side of a grater.
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Step 7:
In a skillet with a little vegetable oil, sauté the onion, stirring, for 5 minutes. Keep the heat low so it doesn't burn.
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Step 8:
Add the carrots to the onion and stir. Sauté the vegetables until soft, stirring now and then.
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Step 9:
Rinse the rice well several times, changing the water, until it runs as clear as possible. Rinsing thoroughly is what gives you light, fluffy rice.
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Step 10:
Add the rice to boiling salted water. Cook over moderate heat, stirring occasionally, for 15 minutes, until almost done. Drain the rice in a sieve and rinse it well with boiling water. Let it drain.
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Step 11:
Grease a baking dish with vegetable oil and spread the cooked rice in an even layer.
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Step 12:
Spread the sautéed vegetables evenly over the rice.
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Step 13:
Then arrange the pieces of fish on top.
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Step 14:
Brush the fish with sour cream.
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Step 15:
Grate the cheese on the coarse side of a grater. A hard or semi-hard cheese works well here. What matters is that it's flavorful, good quality, free of milk-fat substitutes, and melts nicely.
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Step 16:
Sprinkle the fish with the cheese.
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Step 17:
Bake the pink salmon and rice in an oven preheated to 350°F (180°C) for 30 minutes, until the cheese forms a golden crust. If the cheese starts browning too soon, cover the dish with foil. Serve the pink salmon and rice hot. Enjoy!
- You can swap the sour cream for mayonnaise. Just remember to account for its saltiness — and the cheese's — when you salt the fish.
- How to fillet a whole fish: Remove the tail, head, and fins. Cut along the backbone down to the spine. Turn the fish on its side and, with a sharp knife, slice the flesh away from the backbone. Flip it over and cut the fillet from the other side. Clean the inside, removing the black membrane, since it's bitter and will spoil the flavor. Rinse and be sure to dry it well.
- To make sure your rice dishes always come out delicious, read our article on choosing rice and the secrets to cooking it.
- Keep in mind that every oven is different. The temperature and cooking time may differ from what's listed in the recipe. For any baked dish to come out well, check out the helpful tips on how ovens work.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- White fortified boiled rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Rice - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Lemon juice - 16 kcal/100g
- Herb blend - 259 kcal/100g
- Pink salmon fillet - 133 kcal/100g
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