Steamed salmon with carrots, leeks, soy sauce and brown rice
2 servings
90 minutes
This recipe for stewed salmon with carrots, leeks, soy sauce, and brown rice embodies a harmony of flavors and nutritious ingredients. Rich in Omega-3, the salmon is gently stewed in a fragrant mix of vegetables, soy sauce, and spices, achieving a tender texture and rich taste. Italian cuisine is renowned for its attention to detail, and this recipe is no exception – the balance of sweetness from the carrots, spiciness from the leeks, and silkiness from the soy sauce makes this dish a true gastronomic delight. Served on a fluffy bed of basmati brown rice, it is not only nutritious but also perfect for a cozy family dinner or an elegant gathering. The simplicity of preparation makes it accessible even for novice cooks, while the unique combination of ingredients is a worthy addition to any recipe collection.
1
Boil the rice in boiling water until soft. Drain.
- Brown Basmati Rice: 200 g
2
Preheat the oven to 180 degrees. Clean the fish from skin and bones and cut into small pieces.
- Salmon: 400 g
3
Heat oil in a fireproof dish and add chopped leek, shallot, grated carrot, and finely chopped celery. Sauté for 10 minutes. Add sugar and minced garlic, cook for another minute, then add fish, salt, and pepper. Pour in soy sauce and 4 tablespoons of water, cover, and place in the oven for 15 minutes. Remove from the oven and let sit for 5 minutes.
- Leek: 1 stem
- Shallots: 1 head
- Vegetable oil: 2 tablespoons
- Celery stalk: 1 piece
- Carrot: 1 piece
- Sugar: 1 teaspoon
- Garlic: 2 cloves
- Salt: to taste
- Ground white pepper: to taste
- Light soy sauce: 75 ml
4
Divide the rice into 2 bowls and place the fish on top.