Weekend Inspiration for Salmon in White Sauce

800 g fresh salmon fillet

500 ml cooking cream

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons lemon juice

2 teaspoons salt

½ teaspoon pepper

2 teaspoons cornstarch

2 teaspoons tomato puree

1 tablespoon parsley leaves

1 tablespoon fresh chives

½ tablespoon turmeric or curry powder

1 teaspoon dill

250 g Acquerello rice

 

Mix the cooking cream, lemon juice, tomato puree, onion and garlic powders, cornstarch, parsley leaves, turmeric, dill, chives, pepper, and salt. Grease a baking dish with olive oil, place the salmon fillet, pour the prepared sauce over the salmon, and bake at 220°C for about 25 minutes.

Meanwhile, rinse the rice with warm water, then cook it on low heat until it absorbs the water. Serve the rice as a side dish to the salmon in the creamy white sauce. Enjoy!