Salmon
Crisp salmon with turmeric rice and warm tomato dressing
Golden, pan-seared salmon served over fragrant turmeric rice and topped with a warm, tangy tomato dressing. This vibrant dish blends crispy textures and bold flavors for a nourishing, beautifully balanced meal.
Ingredients:
- 1 tbsp olive oil
- 1 tbsp butter
- 85g/3oz salmon fillet, skin on
- salt and freshly ground black pepper
- 85g/3oz basmati rice
- ½ tsp ground turmeric
- 100ml/3½fl oz fish stock
- 2 tbsp olive oil
- 1 tsp tomato purée
- 1 small handful pine nuts, toasted
Directions:
- For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate.
- For the turmeric rice, cook the rice according to packet instructions. During the last two minutes of cooking, stir in the turmeric. When cooked, fluff up the grains with a fork.
- For the warm tomato dressing, heat the fish stock, olive oil and tomato purée together in a saucepan and whisk to combine. Bring to a gentle simmer and reduce for 4-5 minutes.
- To serve, spoon the rice onto a plate and place the salmon on top. Drizzle the warm dressing around the edges of the plate and scatter the pine nuts over the top.