Sauted rice with salmon

250 g salmon

150 g green beans

80 g cheese

1 egg

3/4 Cup long-grain rice

2 tbsp. lemon juice

dill

oregano

pepper

Cut the fish into cubes, sprinkle with lemon juice and sprinkle with pepper and oregano, leave to marinate.

Boil the rice in salted water, preventing the cooking, let it cool down.

The fish is put in a pan with oil, fry a couple of minutes.

Put the fish, asparagus (green) beans, pepper and salt over high heat, fry for 2-3 minutes, stirring constantly.

Beat the egg in a cooled rice, add half the grated cheese, chopped dill, stir, spread out on a greased molds, put on top the fish with beans, then into molds to put the remaining cheese.

Prepared casserole of rice with salmon in a preheated 170 degree oven for 15 minutes until Golden brown.