FISH RECIPES
Salmon, purple rice, coconut and vegetables
Salmon rice with coconut milk is a complete, light and tasty dish, and the ideal choice when you want to serve something original.
Difficulty: Medium
Preparation: 25 min
Cooking: 19 min
Doses: 4 people
Cost: Medium
Ideal for spring/summer, this dish is appreciated for its complementarity: the texture of the rice, the strong flavour of the salmon, softened by the coconut milk.
Difficulty: Medium
Preparation: 25 min
Cooking: 19 min
Doses: 4 people
Cost: Medium
Ideal for spring/summer, this dish is appreciated for its complementarity: the texture of the rice, the strong flavour of the salmon, softened by the coconut milk.
Ingredients
Viola Intenso Rice 300g
Salmon slice
For the marinade:
Garlic 1 clove
Soy 25g
Sesame oil 15g
Coriander
Mint
Broccoli 1/2
Asparagus 12pcs
Green beans 20pcs
For the sauce:
Coconut milk 250g
Boiled potato 1/2
Spring onion 50g
Steps
- Cook the rice and set it aside. In a mortar, combine the ingredients for the marinade and pour them over the salmon steak. Marinate for 30 minutes.
- Cook the salmon on both sides in a pan and put it in the oven for 4 minutes.
- Julienne the vegetables and sauté them in a pan with oil, salt, and a pinch of chilli pepper.
- For the sauce, cook the spring onion with the coconut milk and half a boiled potato: 10 minutes, then blend until creamy.
- Arrange the rice and salmon on the plate next to the vegetables.
- Drizzle with the coconut milk sauce.
Steps
- Cook the rice and set it aside. In a mortar, combine the ingredients for the marinade and pour them over the salmon steak. Marinate for 30 minutes.
- Cook the salmon on both sides in a pan and put it in the oven for 4 minutes.
- Julienne the vegetables and sauté them in a pan with oil, salt, and a pinch of chilli pepper.
- For the sauce, cook the spring onion with the coconut milk and half a boiled potato: 10 minutes, then blend until creamy.
- Arrange the rice and salmon on the plate next to the vegetables.
- Drizzle with the coconut milk sauce.
