Wild Salmon with Melon – Chili Sauce and Dill Rice
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 fish fillet (s) (wild salmon fillets)
- 125 g rice (wild rice)
- 1 lemon (s), add the juice
- some dill, fresh
- some butter
- some olive oil
- salt
- Pepper, whiter
- 0.25 ¼ melon (s), net melon (cantaloupe melon)
- 0.5 ½ hot peppers, red, medium hot
- 0.5 ½ lime (s)
- 1 teaspoon ginger
- 1 chilli pepper (s), dried
- some paprika powder, sweet
- 1 dash honey (wild flower honey)
- some vegetable broth
- some fish stock
- some butter
Print Recipe
Pin Recipe Instructions
- Put the rice in 1/2 liter of lightly salted water and cook without a lid over low heat for 10-12 minutes.
- In a frying pan, heat some butter and olive oil at high heat, add the salmon fillets, and then cook for 5-6 minutes on each side over medium heat, turning only once, adding lightly pepper and salt.
- In the meantime, prepare the sauce: Peel and core the 1/4 net melon, cut into larger pieces and place in a mixing bowl. Core the peppers and add roughly chopped. Add the juice of 1/2 lime, a dash of honey and the peeled ginger, chilli and paprika powder. Add some fish stock. Puree everything finely with the magic wand.
- Heat some vegetable stock in a small saucepan, add the pureed sauce and bring to a simmer. Add a little butter, slowly reduce the sauce over low heat. (At the end of the cooking time, it must be very creamy and almost viscous.)
- Pour the rice into a sieve, return it to the hot pot, add the chopped, fresh dill, a little salt and a little lemon juice.
- For the eye: pile the rice on a large, white, preheated plate, add a mirror of melon sauce on the edge, drizzle the cooked fillet with a little lemon juice and serve on top. Place a thin slice of lemon for the garnish and add some fresh dill.
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