This is strange because I don’t eat very often salmon, but in 2 months, I have already cooked 3 times. I wanted a simple recipe and tasty to accompany this excellent basmati rice {a stopover at Chandernagor}. You will notice that it is the salmon that comes with the rice and not the reverse.

Bull Winged I had been launched to the challenge of making a recipe in monochrome for these new rice fragrant and it is in this context that I made this delicious salmon glazed with balsamic vinegar and basmati rice. I immediately thought of a small-scented sauce to accompany everything and I have to admit that it was frankly a blast ! The balance of fragrances with the rice was perfect, without too much cover.

Moreover, this experience of presenting my recipe to the monochrome I liked it very much and as a result, I retenterai surely this exercise is interesting because it pushes me to go a little bit more digging into his culinary accessories. I’ll have to think about that yet, but I already have a few ideas… I must admit that there I had made the job easier because we had supplied me with a part of the accessories. ��


Salmon glazed with balsamic vinegar and basmati rice

To 2 Save Print Ingredients

  • 2 salmon fillets
  • 1 tablespoon neutral oil
  • 4 tablespoons of balsamic vinegar
  • 1 tablespoon of honey all flowers
  • Juice of 2 oranges
  • Poppy seeds
  • 250 g basmati rice
  • Salt and pepper

 

Instructions

  • Prepare the rice by pouring a volume of grains of rice in 5 volumes of boiling salted water. Cook for 10 to 12 minutes, covered and over medium heat and drain.
  • At the same time, pour the oil in a frying pan and heat. Remove the salmon fillets previously rolled in poppy seeds and cook for 5 minutes on each side. Then pull the fish from the pan and set aside.
  • Deglaze with the vinegar balsamic, pour the juice of 2 squeezed oranges, add the honey and mix. Heat for 2 minutes.
  • Again, bake the salmon in the pan with the juice, 1 minute on each side.
  • Serve the salmon with the rice, pouring the rest of the sauce on top. You can also add salt and pepper to your liking.

 


Written by Doc

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