Salmon in lemon sauce with jasmine rice
Juicy steamed salmon in a wine-butter sauce with the addition of freshly squeezed lemon juice is a combination of flavors that transports us to the world of exquisite cuisine.
Preparation: 50 min
Easy
Preparation: 50 min
Easy
Ingredients:
- 1 g white pepper
- 80 g shallots
- 8 g garlic
- 5 g salt
- 60 g butter
- 75 g lemon juice
- 200 g white dry wine
- 50 g Oil, olive
- 30 g honey
- 400 g Salmon, raw
- 40 g clarified butter
- 1 g Lemon pepper
- 150 g rice, jasmin
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 400 grams of skinless salmon divided into two portions in it. Add 50 grams of olive oil, juice squeezed from half a lemon, season with 1/2 teaspoon of salt, and 1/2 teaspoon of lemon pepper. Mix everything thoroughly and set aside. Place the cooking basket on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 150 grams of jasmine rice. Rinse the rice under running water and set aside.
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