Easy Salmon And Greek Rice Food

EASY SALMON AND GREEK RICE

Steps:

• For The Salmon:.
• Pre-heat oven to 350.
• Season each side of the salmon with salt pepper and garlic powder. Melt 1 tablespoon of butter on the bottom of a medium sized baking dish. Making sure that the salmon fills it nicely. Once the butter is melted, put the salmon filets in the baking dish and squeeze one lemon over the salmon and put in the oven. Bake for about 20 minutes.
• When the salmon is done, remove it from the oven and squeeze another lemon over the salmon. Extra butter can be melted over the salmon if desired.
• For the Greek Rice:.
• Melt 2 tablespoons of butter in a medium sized sauce pan over high heat. When butter is completely melted, add the rice and saute the rice for about 20 or 30 seconds then add the water. While waiting for water to come to a boil, add the bouillon cubes and squeeze 2 lemons into it. Stir frequently. When rice comes to a boil, reduce heat to medium/low and let rice simmer, covered, for about 20 minutes. add salt and pepper to flavor.
• Serve the salmon on a bed of the rice and enjoy! It doesn't get much more simple than that!
• This dish is great with a greek salad.

FRIED RICE WITH SIMPLE BAKED SALMON

Steps:

• Preheat the oven to 450 degrees F. Spray a baking sheet with cooking spray.
• Season the salmon with salt and pepper and place it on the prepared baking sheet. Bake the salmon in the oven until cooked through, 10 to 12 minutes. Remove from the oven and keep warm.
• Heat a large, deep skillet over medium-high heat. Add about 1/2 tablespoon of the butter and crack the eggs into the pan, stirring with a metal spatula to scramble and chop them finely. Remove the eggs from the pan.
• Add 1 tablespoon of the remaining butter to the same pan and saute the onion and carrot until softened, 3 to 4 minutes. Add the remaining 2 tablespoons butter and the cooked rice. Stir well, mixing the vegetables and rice together. Fry for a few minutes, mixing constantly with the spatula. Add the eggs and mix well. Add the soy sauce and keep stirring. Turn off the heat.
• Transfer the fried rice to a plate, top with the salmon, sprinkle with sesame seeds and serve.

EASY GREEK RICE

Steps:

• In a pan over medium heat, fry the onions in the oil for 2 to 3 minutes, until golden.
• Mix in the grated carrot and stir for another 2 minutes.
• Incorporate the chicken broth and bring the mixture to a boil.
• Stir in the lemon juice and rice.
• Cover, remove from heat and set aside for 10-15 minutes.
• Enjoy this easy rice recipe with Greek style!

SALMON EGG-FRIED RICE

Steps:

• Mix the ginger, garlic, soy and vinegar, and set aside. Heat a large pan or wok and add 1 tbsp oil, the vegetables and salmon. Fry the salmon for 2 mins each side until it begins to turn opaque. Tip in the rice and stir, flaking the fish into large pieces, then move everything to the side of the pan.
• Add the remaining oil to the pan, crack in the eggs and stir to roughly scramble them. Once cooked, stir through the rice and pour over the soy marinade. Season and leave to bubble away for a few mins more, so that all the rice is coated in the sauce. Serve in bowls with hot sauce for drizzling.

EASY SALMON COULIBIAC

Steps:

• Boil the eggs for 7 mins, then plunge into cold water. Heat 1 tbsp oil in a frying pan, add the mushrooms and a pinch of seasoning and cook, stirring occasionally, for 8-10 mins until golden. Add the rice, dill, lemon zest and juice, capers and some more seasoning, then remove from the heat.
• Line a baking sheet with parchment. Put two sheets of pastry next to each other on the tray, slightly overlapping in the middle. Brush with some oil and top with another two sheets, then repeat with two more sheets. Butterfly the salmon by cutting through the side, but not all the way through, so you can open it like a book. Heat oven to 180C/160C fan/gas 4.
• Place the salmon on the pastry and stuff with the rice mixture. Peel and slice the boiled eggs and arrange on the rice. Close up the salmon fillet, season and wrap with the pastry to form a parcel. Scrunch the remaining pastry sheet over the top, drizzle with a little more oil and bake for 40 mins. Serve with lemon wedges and dressed salad leaves.

MY MOM'S GREEK LEMON RICE

Steps:

• Melt butter in a pot over low heat. Pour in rice and stir to coat in butter. Let simmer on low heat, stirring occasionally, until toasted but not burnt, about 10 minutes.
• Pour chicken broth, lemon juice, salt, and bay leaves into rice mixture. Bring to a rapid boil; continue to boil for 5 minutes. Reduce heat to a simmer, cover, and let simmer for 20 minutes.
• Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

GREEK RICE

Steps:

• In a small saucepan, combine all of the ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender and liquid is absorbed.