Salmon Fillet “Comme A La Maison”
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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
Basil, washed and chopped
20 g
Coriander, washed and chopped
20 g
Salt to taste
Black Pepper to taste
Olive Oil
30 ml
Ginger (4cm), peeled and diced
1 piece
Garlic, peeled and diced
6 cloves
Shallot, peeled and diced
3
Red Chilli, skin and seeds removed
1
punnet Cherry Tomato, washed and cut into half
1 bunch
Large Carrot, peeled
1
Small Daikon, peeled
1
Capers
1 tbsp
Pine Nuts
1 tbsp
Black Olive
1 tbsp
Columbia Winery Chardonnay, optional
300 ml
Foodpeople 16 Multigrain Rice, washed
300 g
Terrecreta Organic Greek Extra Virgin Olive Oil/Grove Avocado Oil
20 ml
How to cook
Step 1
  • Wash the fresh herbs, basil and coriander. Finely slice the fresh herbs.
Step 2
  • Butterfly the salmon by slicing it in half. Stuff with basil and coriander. Season to taste with salt and pepper.
Step 3
  • In a pot, bring 1L salted water to boil. Add half the ginger and half the garlic.
Step 4
  • Add in the whole carrot and daikon. Allow to simmer for 20 minutes.
Step 5
  • Strain. Reserve the water, daikon and carrot. We will use the water to cook the multi grain rice later.
Step 6
  • Slice the carrot and daikon at 5mm thickness. Extract little discs with a ring cutter.
Step 7
  • Place the little discs on top of the salmon, alternating the colours to make a pattern. Set aside.
Step 8
  • Heat the olive oil in a pan. Fry the remaining garlic, ginger and shallot until fragrant.
Step 9
  • Add chilli, capers, pine nuts and olive. Deglaze with white wine (or replace with carrot/daikon water). Reduce heat by half. Add tomato.
Step 10
  • Transfer content 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 min.
Step 11
  • Remove from double boiler. Allow to rest for 1 minute and remove cling film.
Step 12
  • In a rice cooker, cook the multi grain rice in the carrot stock (450ml) for 15 minutes. Fluff and serve on the side.
Step 13
  • Drizzle with extra olive oil.
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