Salmon Fillet “Comme A La Maison”

Name: Salmon Fillet “Comme A La Maison”
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 2
Cuisine: Mains
Ingredients: 4 Salmon Fillet; 300 g Multigrain Rice; 300 ml Chardonnay; 20 g Basil; 20 g Coriander; 1 bunch Cherry Tomato; 6 cloves Garlic; 3 Shallot; 1 piece Ginger; 1 Red Chilli; 1 Carrot; 1 Daikon; 1 Tbsp Capers; 1 Tbsp Pine Nuts; 1 Tbsp Black Olive; 30 ml Olive Oil; 20 ml Extra Virgin Olive Oil; Salt; Black Pepper

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Level

moderate

Cooking

35 min

Preparation

30 min

Ingredients

Servings

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.