Sotto alla Corona
- 2016 (7)
- 2015 (18)
A nice winter warmer recipe! I call it "Mostly Thai" because it's not really based on a thai dish, but more on my take on thai cuisine.... I am so very creative, it's sick.... :0) Once again, perfect for daddies that don't want to fuss around measuring stuff.... In about half an hour, dinner is served! I hope you'll enjoy it!
You will need:
2 fresh salmon fillets, with or without skin
1 clove of garlic
1 piece of peeled ginger, the size of a thumb
1 or 2 fresh chillies
1 bunch of Spring Onion
1 cup of Basmati Rice
1 teaspoon of butter
Salt, Pepper and Extra Virgin Olive Oil
Start by sprinkling salt and pepper over the salmon fillets, leaving them aside.
In a pan put the rice and rinse it under the running tap with cold water, until the water remains clear and the excess starch is gone.
Then cover the rice with about a finger of cold water, add a bit of butter, a pinch of salt and place over medium heat by covering the pot with a lid.
The secret is to get right the amount of water, if it's too much, the rice will be sticky, and if it’s too little, you will need to add it during cooking to make sure the rice does not burn and can cook properly.
In general, for every cup of rice, I add 2 cups of water. But I follow the rule of the "one finger of water" to eye now.
The cooking of the rice will take about 10 minutes. Check it regularly, taste and fluff the grains up with a fork once the cooking water has evaporated.
Chop the spring onion and set aside.
Throw in a blender the garlic, ginger and chili, mince everything to a pulp.
Put in a pan a little extra virgin olive oil (about two tablespoons ...) and add the garlic/ginger/peppers over medium heat.
When the mixture is 'browned', add the salmon fillets with the 'salt and pepper' side downward. Saute' for 10 seconds and then turn them on each side and repeat until all sides of the fillets are ‘sealed’ (this helps to preserve the water content in the fillets and to keep them from overdrying during cooking).
Then sprinkle the spring onion all over, cover the pan and lower the heat.
Cook for 10 minutes.
Once the fillets are cooked, remove them from the pan, taking care to leave in the pan all the cooking oils, and set them aside.
What you will find in the pan now is a fragrant and spicy ‘goo’. Throw the cooked rice in the pan and mix up over a low flame to absorbe the goo.
Season with salt and pepper, add a squeeze of lime and, if needed, some little olive oil. Then put on an oval plate with the salmon fillets, also sprayed with the lime juice.
You can serve this dish with some white salty yogurt or, even better, some tzatziki ( it softens the spicyness and refreshes the mouth) and with a nice glass of fragrant Pouilly Fume’.