Grilled fillet of salmon with corn salad cream
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For 1 people, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Cooking : 12 min.
Start to finish : 1 hour 14 min.
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Step by step recipe:
Trim 2 2⁄3 cups corn salad, keeping only good green leaves, wash carefully (preferably twice), drain and dry.
Peel, wash and chop 1 shallot finely .
In a pan, melt 1 tablespoon butter, add shallot, salt and pepper.
Cook one minute, while stirring.
Add corn salad.
Continue stirring over medium heat for 2 or 3 minutes, until leaves wilt but are still nice and green.
Add ¼ cup cream, mix well and allow to thicken a little for about 3 minutes.
Pour the contents of the pan into a blender, and mix to obtain a smooth cream with a pretty green colour.
The corn salad cream is ready, check seasoning and set aside.
Prepare sesame rice: heat a pan on medium heat and add 2 tablespoons sesame seeds. Cook, shaking or stirring the pan from time to time, until the first sesame seeds crack like popcorn.
Remove pan from heat, add ¾ cup cooked rice and 1 tablespoon sesame oil.
Put pan back over low heat and mix well.
The sesame rice is ready. Check seasoning and set aside.
If necessary, reheat rice and cream.
In each plate put 1 salmon fillet, some sesame rice (this can, for aesthetic reasons, be shaped with a small mould or bowl) and surround with corn salad cream.
Enjoy it and bon appétit!
Remarks:It's important in this recipe not to over cook the fish. Watch the colour of the flesh carefully in the frying pan.
Last modified on: October 13th 2010
Your comments or questions on this recipe:
I will be preparing this recipe tomorrow as soon as I find beautiful salmon:) Thank you jh
Comment #1 posted on march 13th 2009 at 22:47 by Louise.