This has been my go to meal for years. We have it almost weekly and I enjoy it just as much every time.
The key is to catch the rice just as it has absorbed all the water and hasn’t gotten a chance to get dry. Then when you add citrus to it it will become creamy.
And those “small” touches-velvety eggs and bright but not overpowering parsley make the dish that much more irresistible.
Yellow rice with poached salmon, boiled eggs and parsleyCourse: Savory dishes
1 yellow onion
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
5 dl rice
1 l water
800 gr salmon + water to cover it
3 limes and/or lemons
1 bunch of parsley
2 tbsp olive oil
- Heat up the oven to 180C. Place salmon in an oven pan with high sides and cover it with water. Cook in the over until cooked through, ca 30 min.
- When salmon is cooked, discard the cooking water. Take two forks and flake salmon in to chunks big and small.
- While the salmon is cooking start working on the rice.
- In a large skillet, on medium heat, heat up the olive oil then add to it chopped onion. Cook the onion until it becomes translucent. Add water if needed.
- To the onion add spices and stir. Add washed rice, water and salt. Stir again then cover with a lid. Lower the temperature to medium-low and cook for around 20-30 min or until the rice has absorbed the liquid.
- To the rice add juice of lemons/limes, salmon chunks and combine gently.
- In a small pot with water, add the eggs and bring to boil. When water starts boiling cook for 4 min to get creamy consistency egg yolks.
- To serve cover a plate with rice and salmon chunks, add a couple of egg yolk halves, a handful of fresh parsley and a drizzle of olive oil.