Lemon salmon, ratatouille, basmati rice and avocado cream cheese dip

Ingredients for 4 servings:

• 600 g salmon fillet(s), skinless, not frozen
• 2 tbsp olive oil
• 2 tbsp lemongrass, cut into rings
• 1 rosemary sprig(s), including the needles
• 3 sprigs lemon thyme, leaves only
• 2 pinch(s) Allspice d’Espelette
• 2 pinches of fleur de sel
• 1 lemon(s), peel thereof, organic, approx. 1 x 5 cm
• 1 tsp fleur de sel
• 1 tbsp lemongrass, cut into rings
• 1 lemon(s), peel thereof, approx. 1 x 5 cm
• 300 g basmati rice
• 1 tbsp butter
• 1 pinch of hot paprika powder
• 1 pinch of turmeric powder
• 4 tbsp cream cheese
• ¼ avocado(s)
• 4 tomatoes, dried, not pickled, very finely diced
• 2 pinch(s) curry powder
• 1 pinch of cayenne pepper
• 1 pinch(s) salt
• 2 tbsp cream
• 1 tbsp Soy sauce, good
• 1 tbsp lemon juice
• ¾ avocado(s), shelled and cut into boats

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

with low temperature

Combine all the ingredients for the marinade and separately for the seasoning salt and let both soak in overnight. Cover the containers with lids or foil. Carefully remove any dark spots from the salmon, as these can develop a fishy taste later on. Divide the salmon into 4 equal portions. Rub the marinade all over the salmon, then spread the seasoning salt over the salmon pieces. Place the pieces next to each other on a flat plate, leaving little space between them. Cover the plate tightly with 40 x 30 cm cling film. Halve the avocado. Peel off the skin and mix 1/4 of it with the cream cheese, ensuring there are no lumps. Mix in the spices and tomatoes, then mix with the cream and soy sauce until smooth. The mixture should still be a firm mixture. Form 2 dumplings onto each plate and place them. Place an avocado boat, previously drizzled with lemon juice, on each dumpling. Place the plate with the salmon in the oven preheated to 80°C (176°F) for 25 minutes. Cook the rice according to the package instructions for about 10 minutes and toss it in the butter and seasonings. When the rice is ready, the salmon should also have cooked for 25 minutes. Carefully remove the seasonings from the salmon and even more carefully arrange the salmon on plates. Quickly add the rice. Salmon cooked at 80°C (176°F) is not very hot, has a buttery texture, and is not cooked all the way through, but rather very translucent. The seasoning salt can also be sprinkled on the salmon at the end, just before serving. If you halve all the ingredients, you can also serve this recipe as an appetizer, although you can then omit the rice altogether. My ratatouille recipe from the database goes very well with this. It should be prepared before the avocado dip and before the salmon goes into the oven. https://www.chefkoch.de/rezepte/1690611277313268/Ratatouille-auf-meine-Art.html