| Yield: 4
servings
Ingredients:
For Salmon and Basmati Rice Salad
- 4 salmon filets, approximately 5 ounces each
- 2 cups cooked basmati rice at room temperature
- 1 cup yogurt
- 1 jalapeno, minced
- 2 teaspoons ginger, minced
- 1 Tablespoon chives, minced
- 1 Tablespoon cilantro, chopped
- 3 cups pea shoots
- 2 teaspoons garlic, minced
- Curry vinaigrette (see recipe below)
- 1 cup baby snow pea shoots or substitute micro greens
For Curry Vinaigrette
- 2 Tablespoons lemon juice
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 teaspoons Dijon mustard
- 2 teaspoons curry powder
- Pinch of cayenne pepper
- 3 Tablespoons canola oil
- 3 Tablespoons extra virgin olive oil
Method:
Prepare the Curry Vinaigrette:
In a bowl, combine all ingredients except for canola and olive oils.
Let stand 20 minutes. Slowly whisk in canola and olive oils until
mixture is emulsified and season with salt and pepper.
Prepare the Basmati Rice Salad:
Preheat oven to 350. In a bowl, combine basmati rice, yogurt, jalapeno,
ginger, chives, and cilantro. Season with salt and pepper and mix
well.
Prepare the Salmon:
Season salmon filets with salt and pepper. Place a large sauté
pan over medium-high heat. When pan is hot, add olive oil and sear
salmon until golden brown on one side. Flip salmon over and place
in the oven. Cook salmon until medium-rare, about 3 more minutes.
Remove the salmon from the oven and keep warm.
To serve:
While the salmon is cooking heat another large sauté pan.
Sauté pea shoots with garlic until tender and season with
salt and pepper. Using a ring mold, divide rice mixture and place
in the center of four entrée plates. Top rice with sautéed
pea shoots. Place cooked salmon filets atop pea shoots. Drizzle
curry vinaigrette around. Arrange baby snow pea shoots on top of
salmon and drizzle with a touch of olive oil. Serve immediately.
Wine Pairing:
The fragrance in the curry would pair nicely with an aromatic Pinot
Noir from a better vintage in Burgundy, such as a 1997 Chambolle-Musigny
by Christophe Roumier. |
