1 / 1
63 people made this
This is a very unique way to cook salmon, by using the heat of cooked rice to steam it. It works very well.
680g salmon fillets, cut into 3cm cubes
1/3 cup (75g) pesto
2 tablespoons butter
2 eschalots, finely chopped
1 cup (185g) uncooked long-grain white rice
2 1/2 cups (625ml) fish stock
2/3 cup (170ml) dry white wine
- In a medium bowl, toss salmon fillets in pesto to coat.
- In a medium saucepan over medium heat, melt butter and saute eschalots until tender. Stir in rice, fish stock and wine. Bring to a boil. Reduce heat, cover and simmer 15 minutes.
- Without stirring rice, place salmon in the saucepan. Cover and continue cooking 25 to 30 minutes, until rice is tender and salmon is easily flaked with a fork.
Write a review
Click on stars to rate