3 cups of coconut milk
1 cup of water
2 cups of rice
Salt to taste
1 tablespoon of chopped parsley
3 tablespoons of olive oil
250g of salmon, cut into approximately 3cm pieces
1 tablespoon of dried dill
3 cups of coconut milk
1 cup of water
2 cups of rice
Salt to taste
1 tablespoon of chopped parsley
3 tablespoons of olive oil
250g of salmon, cut into approximately 3cm pieces
1 tablespoon of dried dill
1
In a large saucepan, combine the coconut milk and water and bring to a boil
2
Add the rice, salt, and reduce heat to low
Simmer until the liquid is absorbed and the rice is cooked
3
Divide the cooked rice into two portions
One portion, mix in the chopped parsley and reserve
4
In a skillet, heat the olive oil over medium-high heat
Add the salmon pieces and cook until browned on both sides
Douse the flames and sprinkle with dried dill
5
Mix the salmon with the other portion of rice
6
In a medium-sized mold or shape, arrange the rice with parsley in your preferred pattern
Press down gently to compact the rice
On top, place the rice with salmon and press again with a spatula
7
Place the mold in a preheated oven at 180°C for five minutes to warm through
Desever with care and serve immediately.
