Crisp salmon with turmeric rice and warm tomato dressing
Golden pan-crisped salmon fillets served over fragrant turmeric-infused basmati rice with a warm, rich tomato purée dressing and toasted pine nuts. Flavourful and comforting, this dish offers a delightful balance of crispy fish, fluffy aromatic rice, and nutty crunch. Serve immediately while the salmon skin is perfectly crisp.
Ingredients
- Olive Oil30 ml
- Black Pepper1 ჩაის-კოვზი
- Fish Broth100 ml
Instructions
4 steps- 1
For the salmon, heat the olive oil and butter in a pan and season the fish with salt and freshly ground black pepper. Lay the fish skin-side down into the pan and fry for 4-5 minutes, then flip over and cook for a further 3-4 minutes, or until golden-brown all over and cooked to your liking. Set aside on a warm plate.
- 2
For the turmeric rice, cook the rice according to packet instructions. During the last two minutes of cooking, stir in the turmeric. When cooked, fluff up the grains with a fork.
- 3
For the warm tomato dressing, heat the fish stock, olive oil and tomato purée together in a saucepan and whisk to combine. Bring to a gentle simmer and reduce for 4-5 minutes.
- 4
To serve, spoon the rice onto a plate and place the salmon on top. Drizzle the warm dressing around the edges of the plate and scatter the pine nuts over the top.
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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