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Salmon Fillet “Comme A La Maison”

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Level

moderate

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Cooking

35 min

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Preparation

30 min

Ingredients

Servings

2
Salmon Fillet
around 125g, boneless and skinless
4
Multigrain Rice
washed
300 g
Chardonnay
or replace with carrot or daikon water
300 ml
Basil
washed and chopped
20 g
Coriander
washed and chopped
20 g
Cherry Tomato
washed and cut into half
1 bunch
Garlic
peeled and diced
6 cloves
Shallot
peeled and diced
3
Ginger
4cm, peeled and diced
1 piece
Red Chilli
skin and seeds removed
1
Carrot
large sized, peeled
1
Daikon
small sized, peeled
1
Capers
1 tbsp
Pine Nuts
1 tbsp
Black Olive
1 tbsp
Olive Oil
30 ml
Extra Virgin Olive Oil
or avocado oil, for garnish
20 ml
Salt
to taste
Black Pepper
to taste

How to cook

Marinate the salmon

  • Butterfly the salmon by slicing it in half.
  • Stuff the salmon with basil and coriander.
  • Season to taste with salt and pepper.

Prepare the vegetables

  • In a pot, bring 1L of salted water to boil, then add half the ginger and half the garlic.
  • Add in the whole carrot and daikon then simmer for 20 minutes.
  • Strain and reserve the water, daikon and carrot.
  • Slice the carrot and daikon at 5mm thickness, extract little discs with a ring cutter.
  • Place the little discs on top of the salmon, alternating the colours to make a pattern then set aside.

Prepare the rice

  • Use the reserved water (about 450ml) to cook the multigrain rice for 15 minutes.

Start cooking

  • Heat the olive oil in a pan and fry the remaining garlic, ginger and shallot until fragrant.
  • Add chilli, capers, pine nuts and olives.
  • Deglaze with white wine (or carrot or daikon water) then reduce heat by half and add in the tomatoes.
  • Transfer the cooked mixture to a baking dish to double boil.
  • Place the salmon on top of the cooked mixture, cover with a cling film and double boil for 8 minutes.
  • Remove from double boiler, let it rest for 1 minute then remove the cling film.
  • Fluff the cooked rice and serve on the side.
  • Drizzle with extra olive oil.
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