John Myers
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Salmon Fillet with Sauce, Yellow Basmati Rice and Cucumber Salad
The perfect salmon fillet with sauce, yellow basmati rice and cucumber salad recipe with a picture and simple step-by-step instructions.
Salmon fillet with sauce:
- 3 Packs Pacific wild salmon fillets (6 pieces, 125 g each)
- 3 tbsp Lemon juice
- 6 tbsp Sweet soy sauce
- 3 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 Cup Water
- 10 tbsp Cooking cream
- 1 tbsp Tapioca starch
Yellow basmati rice:
- 1000 ml Water
- 1 tsp Salt
- 1 tsp Turmeric
Cucumber Salad: (For 4 people)
- 1 Snake cucumber
- 1 tbsp Sugar
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 53 Lemon slices
Salmon fillet with sauce:
- Let the salmon fillet thaw and drizzle with lemon juice (3 tbsp) and sweet soy sauce (6 tbsp) and leave to marinate for about ½ hour in the cold. Heat sunflower oil (3 tbsp) in a large pan, fry the salmon fillets on both sides, place in an ovenproof dish and cook in a preheated oven at 100 ° C for 10-15 minutes. Pour the marinade into the pan, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches), pour in 1 cup of water, add the cooking cream (10 tbsp), simmer everything briefly and add in Thicken some cold water dissolved tapioca starch (1 tbsp).
Yellow basmati rice:
- Wash the cucumber, peel it with a parchment peeler and slice it into fine slices with a kitchen grater. Mix light rice vinegar (1 tbsp), sugar (1 tbsp), olive oil (3 tbsp), coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) into a vinaigrette, pour over the cucumber salad and mix. Chill the cucumber salad until serving.
- Press the rice into a cup rinsed with cold water and turn it to the edge of the plate. Add the salmon fillet with sauce and serve with the cucumber salad.
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