
Salmon Fillet “Comme A La Maison”
Level
moderate
Cooking
35 min
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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