Salmon with Creamy Sauce

Ingredients

• 1 untreated lemon
• 300 g long-life yogurt (natural)
• 4 tbsp cream (container)
• Salt
• white pepper
• 30 g chopped almonds
• 400 g basmati rice
• 1 Spring onion
• 1 Garlic clove
• 1 tsp coriander seeds
• 0.5 tsp cumin
• 1 tsp cloves
• 1 star anise (broken into pieces)
• 3 peppercorns
• 1 tbsp butter (for the pan)
• 600 g salmon fillet
• 2 stalks lemongrass
• 2 tbsp Vegetable oil
• 25 g candied ginger (slices)
• 2 tbsp currants
• 150 g pineapple chunks (canned)

Instructions

1. 1.

   Wash, dry, zest and juice the lemon. Mix yogurt with cream and ½ tsp lemon zest, season with salt, pepper and a splash of lemon juice. Roast almonds in a dry pan until golden brown. Rinse rice, drain and soak in 600 ml water for 15 minutes.

2. 2.

   Clean and slice spring onion into thin rings. Peel garlic and slice thinly. Sauté together with spices in butter until fragrant. Add rice and water, bring to boil, add ½ tsp salt, cover and simmer on low heat for about 15 minutes until cooked.

3. 3.

   Wash salmon, pat dry, cut into four equal pieces, drizzle with lemon juice and season. Let sit briefly. Press lemongrass against the back of a knife to release flavor. Place both in a greased pan and sear salmon in hot oil for about 2 minutes per side. Mix candied ginger, currants, almonds and drained pineapple into rice, taste and adjust seasoning. Arrange spiced rice on plates, top with salmon fillet, drizzle with yogurt-cream sauce and serve.