Baked Rice with Salmon

How to prepare baked rice with salmon

1. Run your fingers over the salmon fillet and when you feel bones, remove them with tweezers. Massage the salmon with 1 tablespoon of soy sauce and let it sit for 15 minutes at room temperature.
2. Wash the rice in several changes of water until the water remains clear, no longer cloudy. Bring the 250ml of water to a boil.
3. In a wider pot (or an oven-safe dish; approx. 26cm diameter) melt the butter over low heat. Add the spring onion cut into rounds and the hot pepper cut into thin strips and saute for 3 minutes to soften. Add the garlic and saute for 30 more seconds. Add the ginger and saute for 30 more seconds.
4. Remove half of what's in the pan, trying not to take any fat. Put them in a small cup and add 1 tablespoon soy sauce, lemon juice and sesame oil.
5. Add the drained rice to the pot and stir over low heat for a few minutes, so it gets well coated with aromatics. Add the salt and boiling water. Place the salmon fillet on top and immediately put the lid on or cover with aluminum foil.
7. Bake in the oven at 250C/480F for 15 minutes. Turn off the oven, but leave the covered dish inside, without lifting the lid, for another 15 minutes.
8. Lift the lid and pour the sauce from the cup over the salmon and rice. Sprinkle with toasted sesame seeds if desired.
9. Bring the dish as is to the table, it looks better. But before serving, break up the salmon with a fork and mix it with the rice, and only then portion it out.

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