Salmon Fillet in Dill Cream with Lime Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon cream cheese
- 3 tablespoon white wine, dry
- 1 tablespoon mustard, medium hot
- 1 tablespoon honey, alternatively maple syrup
- Lemon salt
- Pepper White
- 2 tablespoon dill, fresh, chopped
- 2 salmon fillet (s), frozen goods
- 1 lime (s), untreated
- 200 g rice (lon rain)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° top / bottom heat. Mix the cream with the cream cheese, the white wine, the mustard, the honey, a little salt and pepper and the dill well. Pour into a smaller baking dish and place the defrosted salmon pieces in it and cook in the oven for about 35 minutes.
- Cook the rice according to the instructions. In the meantime, loosen the peel of the lime with a zest zipper. Squeeze the juice of half a lime. Mix the finished rice with the lemon juice and the zest and season with salt and pepper.
- Arrange the salmon and rice on preheated plates and garnish with lime wedges and fresh dill.
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