Pan seared Salmon with Mediterranean rice and Sauce Vierge

Mon, 2 April 2018

(serves 2 persons)

 

Ingredients:

               

For the fish:

2  x 180g Salmon Fillet (Skin on, pinned & descaled)

Rapeseed Oil

Sea salt

Ground Black Pepper

               

For the rice:

1 packet  Mediterranean Frozen Rice

1/2 Medium Sized Courgette finely diced

20g Shallots diced

10ml Rapeseed oil

1/2 tsp. Vegetable Bouillon

               

For the Sauce Vierge:

100g Ripe baby plum tomatoes, sliced in half

1 Garlic clove, minced

1 tsp. Capers Chopped

8 tbsp. Fresh basil, finely chopped

3 tbsp. Fresh chervil or dill, finely chopped

3 tbsp. Flat-leaf parsley, finely chopped

6 Coriander seeds, finely crushed

200ml Olive oil

1 Lemon, juiced

1 tbsp. White Wine Vinegar

Salt

Ground pepper

 

Method:

1.  Preheat the fan oven to 200oC.

2.  Season salmon and sear in a pan with a little oil, skin side down. Place in the oven and cook for 12-15 minutes.

3.  Sear off shallots and courgettes and season with bouillon. Microwave rice for 3 minutes and add to courgette mixture, steam through

4.  Mix all the ingredients of the sauce vierge in a pan and warm slightly, or place on top of a double boiler to infuse.

5.  Do not heat as such, it needs to be room temperature or tepid, simply infuse the flavours

6.  Plate up and serve.