Contributed by: Chef Eric Hulme
Salmon and Himalayan Red Rice Pilaf
Salmon and Himalayan Red Rice Pilaf taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Himalayan Rice
1/2 Medium yellow onion – finely diced
1 Medium carrot – finely diced
2 Celery ribs – finely diced
3 Thyme sprigs – finely diced
1 1/2 C Himalayan rice – dry
2 1/4 C Water or chicken stock
Salt & Pepper
2 Radishes – sliced thin in disks
1 Torpedo onion – thinly sliced
2 T Flat leaf parsley – chiffonade
2 Meyer lemons – zest and juice
2 T Olive oil
Salmon
12 oz Salmon Fillet – cut into two portions
2 C Himalayan red rice – recipe above
1 bunch Baby frisee – cleaned and dried
Olive Oil
Salt & Pepper
Directions:
- Sweat the vegetable mix and thyme in a two quart pot. When the onion starts to become translucent, add uncooked rice and continue cooking on low. Gently cook the rice until soft.
- Add water or chicken stock, and a pinch of salt and pepper. Bring to a boil then reduce to a simmer, cover with a lid.
- Once it’s fully cooked, spread contents onto tray until cooled to room temperature
- Once the rice is cooled down remove the thyme sprigs. Place the rice into a mixing bowl. Add in the radish, onion, parsley and half the Meyer lemon zest and juice. Combine thoroughly, add olive oil and season with salt and pepper. Let sit for 15 minutes and adjust seasoning. Lemon, oil, salt and pepper,and all the other flavors will bloom on their own. Be sure to save a little lemon for the frisee.
- Searing or grill the salmon. Grilling is our recommended method. Lightly oil and season the salmon with salt and pepper. When doing so notice the salmon has an all red side and a side with some brown meat. You always want the majority of the cooking done on the red side. This is called the presentation side, as it is the side up that you will present to your guests. Place the salmon presentation side down on a hot grill. Let it cook until the edges start to turn a little pink. With a spatula, rotate the salmon a quarter turn. Let it cook until the highest and thickest part of the salmon is the only raw part. From here gently flip the salmon over and cook for 45 seconds more. Remove from the grill.
- Split the pilaf in half onto to two plates. Place the salmon on top, presentation side up. In a small mixing bowl add a teaspoon of olive oil and half a teaspoon of Meyer lemon juice with the frisee and a pinch of salt. Toss lightly and place on top of the salmon.
