Pan Seared Salmon on Creamy Garlic Sauce with Tomatoes and Black Venere Rice

By Susanne Despature

Sharing a similar aroma of freshly baked bread, Venere rice contains high vegetal substance content with a higher anti-ageing value than normal rice. Chef Susanne’s simple recipe with a tempting creamy garlic sauce promises a real treat.

Cuisine : European Course : Main Skill Level : Novice
Prep : 130 mins Cook : 30 mins Ready in : 160 mins Serves : 4

INGREDIENTS:

Creamy Garlic Sauce
- 60ml Fish Stock
- 60ml Dry White Wine
- 100ml Liquid Cream (35% fat)
- 50g Cold Butter
- 2 cloves of Garlic (chopped or crushed)
- 3 Ripe Tomatoes (diced)
- 20g Basil Leaves (finely chopped)
- Salt and Pepper
- Lemon Juice
Spring Vegetables
- 100g Carrots
- 50g Snow Peas
- 2 Green Asparagus or Broccoli Florets
- Salt and Butter
Wild Rice
- 100g Wild Rice
- 200ml Water
- 20g Butter
- Salt
Salmon Fillet
- 4 Thick Salmon Fillet (120g per fillet, with skin)
- 1-2 tbsp Grape Seed Oil
- Salt and Pepper

DIRECTIONS:

For Creamy Garlic Sauce

Bring fish stock and white wine to the boil in a small saucepan – let reduce to half of the initial quantity. Add cream and continue to simmer for some minutes.
Season to taste with salt, pepper and some drops of lemon juice, a hint of curry powder. Whisk in the cold butter in small amounts until you get a glossy, creamy consistency.
Add garlic, then just before serving, add diced tomatoes and chopped basil.

For Spring Vegetables
Wash all the vegetables. Peel carrots and cut them into smaller chunks by slicing at an angle.
Cut so that all vegetables are about the same size and blanch them separately in boiling salt water. Keep them crunchy and cool them immediately in ice water to keep their genuine colour.
Before serving, heat up the vegetable in a frying pan with a knob of butter.

For Wild Rice
Wash and soak wild rice in the right amount of water for 1-2 hours before cooking.
Add 1 teaspoon of salt, then bring to a boil with lid on pot. Simmer for 10 minutes, turn off heat and let rest for 20 minutes (cooking time takes slightly longer than white rice).

For Salmon Fillet
Heat some oil in a pan and start to pan-fry skin side first on high to medium heat for 2 minutes or until skin is golden & crispy.
Gently turn fish over and reduce heat to low.
Allow fish to cook through on the other side, turn off heat and let rest in pan for 2-3 minutes.

To Serve
Spoon vegetables onto serving plates, then top with salmon fillet.
Spoon creamy garlic & tomato sauce around the fillet and garnish with herbs. Add some wild rice in a separate dish.

*Tip: How to peel and dice tomatoes
Heat some water in a pan. Prepare the tomatoes: take away the stem, then cut the tomato crosswise on the bottom.
Plunge them into the boiling water, for 30 seconds or until skin begins to peel. Take out with a slotted spoon and place in cold water.
Drain, then remove skin carefully with a small knife. Remove flesh around the core (you can use for something else), then dice in 1 x 1 cm and set aside.

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Pan Seared Salmon on Creamy Garlic Sauce with Tomatoes and Black Venere Rice

Bring fish stock and white wine to the boil in a small saucepan – let reduce to half of the initial quantity. Add cream and continue to simmer for some minutes.

Season to taste with salt, pepper and some drops of lemon juice, a hint of curry powder. Whisk in the cold butter in small amounts until you get a glossy, creamy consistency.

Add garlic, then just before serving, add diced tomatoes and chopped basil.

For Spring Vegetables

Wash all the vegetables. Peel carrots and cut them into smaller chunks by slicing at an angle.

Cut so that all vegetables are about the same size and blanch them separately in boiling salt water. Keep them crunchy and cool them immediately in ice water to keep their genuine colour.

Before serving, heat up the vegetable in a frying pan with a knob of butter.

For Wild Rice

Wash and soak wild rice in the right amount of water for 1-2 hours before cooking.

Add 1 teaspoon of salt, then bring to a boil with lid on pot. Simmer for 10 minutes, turn off heat and let rest for 20 minutes (cooking time takes slightly longer than white rice).

For Salmon Fillet

Heat some oil in a pan and start to pan-fry skin side first on high to medium heat for 2 minutes or until skin is golden & crispy.

Gently turn fish over and reduce heat to low.

Allow fish to cook through on the other side, turn off heat and let rest in pan for 2-3 minutes.

To Serve

Spoon vegetables onto serving plates, then top with salmon fillet.

Spoon creamy garlic & tomato sauce around the fillet and garnish with herbs. Add some wild rice in a separate dish.

*Tip: How to peel and dice tomatoes

Heat some water in a pan. Prepare the tomatoes: take away the stem, then cut the tomato crosswise on the bottom.

Plunge them into the boiling water, for 30 seconds or until skin begins to peel. Take out with a slotted spoon and place in cold water.

Drain, then remove skin carefully with a small knife. Remove flesh around the core (you can use for something else), then dice in 1 x 1 cm and set aside.