Description
At the end of his fish of the week, offer You to taste the delicate salmon for a couple on a rice pillow, with vegetables in a silky creamy sauce of coconut milk and Asian spices. The recipe is from the book "the Fine flavours" kindly given to me in one of the restaurants of the hotel complex "Marina bay sands" in Singapore.
Ingredients
-
Salmon
640 г
-
Garlic
2 зуб.
-
Shallots
1 шт
-
Ginger
1 ч. л.
-
Lemon grass
1 шт
-
Olive oil
1 ст. л.
-
Coconut milk
200 мл
-
Saffron
-
Salt
-
Black pepper
-
Figure
-
Broccoli
150 г
-
Carrots
1 шт
-
Asparagus
100 г
Cooking
Amber rice boil in salted water according to instructions on the package 30 minutes.
Cook salmon fillets - each piece need to promacot paper towel to remove excess moisture.
Salt, pepper, sprinkle with your favorite spices.
Put in the steamer. I got 2 pieces in each tier.
On the top level, spread the vegetables. Turn on the steamer for 20 minutes.
Meanwhile, make the sauce. Onion, garlic, stalks lemon grass, ginger shred (in a blender). I used ground ginger.
Lightly saute in olive oil, add black pepper, salt to taste and a pinch of saffron.
When the saffron will give your color, pour in the coconut milk. Stirring, cook until thick.
Ready the salmon is omitted in coconut cream just a couple of minutes.
The rice is ready, cut the bags and serve the dish.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.