Boil the rice in just under 1/8 l salted water. Cover and let it swell for about 20 minutes at low heat
Wash the salmon chop and pat dry. Peel and chop the onion. Clean, wash and slice the mushrooms. Clean spinach, wash thoroughly and drain
Heat 1 teaspoon of oil in a coated frying pan. Fry the salmon for 4-5 minutes on each side. Fry the onion and mushrooms in a pan in 1/2 tsp. hot oil. Add spinach and sauté briefly. Seasoning
Season salmon and keep warm. Deglaze the gravy with stock, bring to the boil and thicken slightly. Wash and chop the dill. Stir dill and cream into the sauce. Season to taste with salt, pepper and lemon juice. Serve everything
Omega-3 fatty acids in sea fish lower cholesterol levels and help against rheumatism