Beauty With Glee
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Timpani Rice With Salmon

Timpani Rice With Salmon

The mixture of rice with vegetables and salmon make this dish a very balanced option to enjoy eating without adding calories.

1. Ingredients

  • 200 g of rice
  • 500 g of salmon supreme
  • 125 g carrots
  • 125 g zucchini
  • Chive
  • Two knives of oil
  • Coarse salt
  • Two knives white wine
  • One knife of sugar
  • One count mustard

rice and prepare the vegetables

If you fancy a tasty and colorful dish that does not harm the line, try the rice timpani with salmon. While it is true that there are no foods that make you lose weight by magic, there are some that stimulate metabolism and help you lose fat faster.

Salmon is one of them its proteins and vitamin B12 speed up metabolism, making you consume more calories in your digestion. And its richness in omega-three fatty acid helps activate brown fat, which warms the body and burns calories.

2. How To Do It Step By Step

a. Season and marinate the salmon

Wash and dry the salmon and season it. In a bowl, mix the marinade ingredients well. Dip the salmon in the preparation and leave to marinate for about 2 hours.

b. Cook the rice and prepare the vegetables.

On the one hand, boil the rice until it is cooked, drain it, and spread it on a flat plate. And on the other, clean the vegetables, cut them into sticks and saute them for about 4 or 5 minutes. Reserve them and preheat the oven to 200 °.

Caramelize the marinade

c. Cut the fish and roast it-Salmon

Once mashed, remove the salmon from the marinade, cut it into slices and cook it on the grill in the oven for 5 to 6 minutes.

d. Caramelize the marinade

Pour the liquid from the marinade into a saucepan and cook for 2 minutes until it has thickened a little and has caramelized and set aside.

e. Mount the timpani

With a kitchen ring, alternate layers of rice and layers of vegetables, and little chopped chives. Complete the timbale with the salmon slices on top.

3. To Make It Juicy-Salmon

The key to keeping the dish from drying out is to season each layer with a little of the caramelized liquid from the marinade that you have reserved. And finish off the presentation of the plate with a few drops above and around the timpani.

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