Baked Salmon

Ingredients

• 200 g natural rice
• Salt
• 1 Shallot
• 1 Garlic clove
• 350 g chestnut mushrooms
• 2 tbsp butter
• 60 g freshly crumbled whole grain toast
• Pepper
• 350 g chanterelles
• 3 tbsp olive oil
• 800 g wild salmon fillet (cut into 4 equal pieces)
• 1 lemon
• a handful parsley
• 2 sprigs dill

Instructions

1. 1.

   Cook the rice in boiling salted water according to package instructions for 20–25 minutes until firm. Drain and set aside.

2. 2.

   Peel and finely dice the shallot and garlic. Clean the chestnut mushrooms and cut into small cubes. Heat 1 tbsp butter in a pan and sauté mushroom cubes until liquid evaporates. Add another tbsp butter, shallot and garlic cubes and cook briefly. Then add toast crumbs, mix well, and season with salt and pepper. Clean chanterelles, halve large ones, and in a separate pan sauté with 1 tbsp olive oil for about 5 minutes, seasoning with salt and pepper.

3. 3.

   Rinse the salmon under cold water, pat dry, and drizzle with juice of half a lemon. Heat 2 tbsp olive oil in a pan and sear each side of the fillets for 1–2 minutes. Remove and set aside. Line a baking sheet with parchment paper and shape rice into four portions matching the fillets. Place salmon on top and spread mushroom mixture over it. Bake in preheated oven at 200 °C (180 °C fan, gas level 3) for about 5 minutes until lightly browned. Wash herbs, dry, and finely chop. Sprinkle sautéed chanterelles and chopped herbs over the fish. Garnish with a lemon half and serve rustic on a wooden board.