Salmon and rice: A celebration dish in one easy pattern

We closed the confusion for you for this Passover. All you need for a first or main course is a juicy salmon dish, accompanied by rich rice with chestnuts, which has lovingly received all the marinade juices of the fish. 

The salmon is a treat in itself. It arrives frequently from Europe to anywhere in the country and is fresh and good at the neighborhood supermarket, as well as at the most reputable fish stand in the market. The result is a high-quality and festive raw material that will be suitable for the Seder night meal, free of unnecessary bones and also liked by anyone who is not one of the ardent fans of fish.

Ingredients:

600-700 grams of salmon fillet (cut into 4-5 strips)

For the serving: 2 tablespoons of soy

2 tablespoons of lemon

3 tablespoons of silane

1 tablespoon of mustard

For rice:

1 onion, peeled and cut into small cubes

1 package peeled chestnuts roughly cut

3 sprigs of thyme (1 for decoration)

2 tablespoons of olive oil

1/4 1 cup basmati rice Sugat (250 grams)

1/2/3 cups of water (about 380 ml)

salt and pepper

Instructions:

1. Mix the dressing ingredients in a medium bowl, add the salmon pieces and mix again. Cover and return to the refrigerator until use.

2. Heat the oven to 200 degrees Turbo. In a medium pot, heat olive oil and fry the onion and chestnuts for about 6-7 minutes, or until golden. Add the rice and thyme and continue to fry for about a minute. Add hot water, a teaspoon of salt and a little pepper and cook for 5 minutes, covered.

3. Transfer the rice and chestnuts to the base of the pan and place the pieces of fish on top. Sprinkle the juices from the sauce on top, season the pieces with salt and pepper.

4. Cover with baking paper and foil and bake for 7 minutes. At the same time, raise the temperature to 240 degrees, remove the cover and bake for another 5 minutes, until the fish is golden.

5. Serve hot in the center of the table.