Baked Salmon Roll with Rice, Spinach, and Mushrooms

1. 1 Salmon filletpack 400 g ≈ $10.50 170 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 50 g
3. 3 Fresh spinachpack 150 g ≈ $2.50 40 g
4. 4 Button mushrooms≈ $7.50 per kg 60 g
5. 5 Onions≈ $1.60 per kg 25 g
6. 6 Soy sauce 10 ml
7. 7 Ground black pepper 1 g
8. 8 Olive oil 10 ml
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook the rice in salted water for 15 minutes until tender. Preheat the oven to 400°F (200°C).

2. Score the salmon¹ fillet lengthwise, stopping before cutting through, open like a book, brush with soy sauce, and season with black pepper.

3. Finely chop the mushrooms and onion⁵, then sauté in olive oil for 7 minutes until golden.

4. Add the spinach and cook for 2 minutes until wilted. Mix with the rice, stir in chopped dill⁹, and season with salt.

5. Spread the filling onto the salmon¹, roll tightly into a log, and wrap snugly in foil, seam-side down.

6. Bake at 400°F (200°C) for 25 minutes until cooked through, then let rest for 5 minutes before slicing into portions.

In short

• In the planner this dish is cooked for two days: reheat on day two.