Grilled fillet of salmon with corn-salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...
Last modified on: October 21th 2026
2 salmon fillets
100 g corn salad
1 
20 g 
100 ml 
3 tablespoons sesame seeds
200 g 
2 tablespoons sesame oil
Times for this recipe
Preparation
1 hour 2 min.
Cooking
15 min.
All in all
1 hour 17 min.
When should you start or finish this recipe?
If you start now, at , you will finish around: ?.Change start time
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Step by step recipe
Step 1 - ⌛ 20 min.
Trim 100 g corn salad, keeping only good green leaves, wash carefully (preferably twice), drain and dry.
Step 2 - ⌛ 5 min.
Peel, wash and chop 1 shallot finely .
Step 3 - ⌛ 1 min.
Step 4 - ⌛ 2 min.
Add corn salad.
Step 5 - ⌛ 3 min.
Continue stirring over medium heat for 2 or 3 minutes, until leaves wilt but are still nice and green.
Step 6 - ⌛ 3 min.
Add 100 ml cream, mix well and allow to thicken a little for about 3 minutes.
Step 7 - ⌛ 3 min.
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.
The corn salad cream is ready, check seasoning and set aside.
Step 8 - ⌛ 5 min.
Prepare sesame rice: heat a pan on medium heat and add 3 tablespoons sesame seeds. Cook, shaking or stirring the pan from time to time, until the first sesame seeds crack like popcorn.
Step 9 - ⌛ 3 min.
Remove pan from heat, add 200 g cooked rice and 2 tablespoons sesame oil.
Step 10 - ⌛ 2 min.
Put pan back over low heat and mix well.
The sesame rice is ready. Check seasoning and set aside.
The sesame rice is ready. Check seasoning and set aside.
Step 11 - ⌛ 25 min.
Step 12 - ⌛ 5 min.
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!
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!
Keeping: Once cooked, a few minutes.
Source: Homemade.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 10 g RDI=16 % | 3 g RDI=1 % | 16 g RDI=22 % | 200 kcal RDI=10 % | 838 kJ RDI=10 % |
| Per person | 45 g RDI=70 % | 14 g RDI=5 % | 74 g RDI=101 % | 899 kcal RDI=45 % | 3,765 kJ RDI=45 % |
| Whole recipe | 91 g RDI=140 % | 28 g RDI=11 % | 148 g RDI=202 % | 1,799 kcal RDI=90 % | 7,531 kJ RDI=90 % |
How much will it cost?
For 2 people
10.05 €
Per person
5.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cooked rice
You can get more informations, or check-out other recipes which use it, for example:
Corn salad
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