John Myers
Contents
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Ingredients
Spices for salmon
- Pepper and salt
- 4 tablespoon Butter and oil mixed for frying
- 4 tablespoon Lemon zest
The rice
- 4 cups Wild rice mix
- 0,5 tablespoon Salt
- 250 ml Vegetable broth
The sauce
- 3 tablespoon Wasabi powder
- 100 ml Cream 30% fat
- 50 g Ice cold butter
- 4 tablespoon Yogurt 10% fat
- 1 piece Squeezed lemons
Instructions
- You start by washing the wild rice well under running water. Then they put it in a microwave-safe saucepan and add the broth. Put the lid on and cook three times for 5 minutes at 900 watts. After the first run, stir the rice well and add the salt. Fill up with a cup of water back into the micro for the second run. Then mix well again and put back into the micro with half a cup of water for another 5 minutes. If the rice is still too firm to bite after the time has elapsed, give it in again for two minutes.
- Cut the side of the salmon fillet into desired portions. Then the salmon fillets are rubbed with a little salt and the lemon zest and a trace of pepper are added to the butter oil mixture heated in the pan.
- If the fat is really hot, add the salmon fillets (on the skin side) and sear them briefly. Then turn the fillets and let them steep on low heat. Depending on the thickness of the pieces, this now takes 10 minutes. Then they take the salmon out of the pan and wrap it in foil to keep it warm.
- Now the sauce is finished. To do this, first mix the wasabi powder with a little water and dissolve it completely. Now put the wasabi in the remaining fat from the salmon and add the cream. Bring to the boil once and then add the remaining ingredients. Mix well with a whisk and finally bring to the desired taste with lemon juice. Finished !!!
- Arrange preheated plates and enjoy. As a supplement, e.g. a small wild herb salad can also be served.
Nutrition
Serving: 100gCalories: 105kcalCarbohydrates: 3.3gProtein: 2.8gFat: 8.9g
