Salmon with Saffron Rice - BeeaaB - SaharDiet

Before doing anything, it is necessary to prepare a sauce and put the fish in it so that it tastes good. First, we chop 1 medium clove (3 grams) of garlic. Add 1 tablespoon (6 grams) of olive oil, 1 gram of cinnamon powder, 1 gram of salt, 0.1 gram of brewed saffron and 1 gram of black pepper. Then we put 180 grams of salmon fillet in a suitable dish and pour the sauce on it. Dip the fish completely in the mixture. We put 5 grams of lime and 5 grams of sliced ​​ginger on it. Tip: You can use aromatic vegetables such as parsley, tarragon and rosemary. Close the lid of the container and put it in the refrigerator for 30 minutes. During this period, we turn the fish once so that both sides are seasoned. We turn on the oven at 190 degrees Celsius for 10 minutes and let it heat up. We place the flavored fillet on aluminum foil. Pour some of the remaining sauce on the fish. We wrap the foil around the fish and place it in a Pyrex dish or a dish suitable for the oven and put it in the preheated oven for about 30 to 40 minutes. After this time, a fork should be easily inserted into the fish, which indicates that the fish is sufficiently cooked. Then take it out of the oven and serve it in a suitable dish with rice and vegetables of your choice. Here we have used broccoli along with olives and capris pickles. It is very important to wash broccoli and remove its germs before consumption. To do this, first wash 60 grams of broccoli well and then put it in boiling water with 1 tablespoon of salt and let it boil for 5 minutes. Then we drain it.

First, wash 60 grams of broccoli well. After that, we put some water in a suitable container on the heat. When the water starts to boil, we pour the washed broccoli with 1 teaspoon of salt into the boiling water to boil for 5 minutes. Then we drain it and pour water on it to wash off the excess salt.

In the preparation of saffron rice using the kate method, we do not need to drain and the nutrients of the rice are preserved to a large extent. First of all, we wash 80 grams of rice well. Then we put it in a suitable pot and pour one and a half times the amount of water on it, to the extent that water covers the top of the rice by the size of a finger. Add half a teaspoon (2 grams) of salt to it and put it on high heat. When the water starts to boil, infuse 0.1 grams of saffron and add 1 tablespoon (6 grams) of oil to it and let it simmer. Let the rice water boil and add saffron and salt to the rice grains. When the rice water is completely evaporated and the rice grains are soft, we collect the rice in the middle of the pot in a cone shape. We make several holes on the rice with the end of a spoon. Next, cover the lid of the pot with a lid and put it on the pot. We wait for two minutes until the space inside the pot steams a little and then we set the flame to very low. 30 minutes is enough time to steam the rice. You can pour the rice into the desired mold and then remove it from the mold and serve it in a suitable dish with fish and vegetables of your choice. In this dish, 60 grams of raw broccoli, 5 medium olives (12.5 grams) and 10 grams of capers are used for cinnamon. Tip: If you want your rice not to sink to the bottom of the pot, close the lid after 15 minutes after the rice water has run out. Take the rice and gently turn the rice once with a spatula. In this case, your rice will no longer have the bottom of the pot.