Salmon with Lemon and Rice with Vanilla Aroma
Salmon with Lemon and Rice with Vanilla Aroma is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Vanilla bean
- 250 g long-grain rice
- Salt
- 500 g sugar snap peas
- 4 salmon steaks (pre-cooked, about 150 g each)
- black pepper (freshly ground)
- 2 tbsp olive oil
- 1 untreated lemon
- 3 tbsp butter
Instructions
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1.
Slice the vanilla bean lengthwise and cut into pieces. Cook the rice with the vanilla pieces in 500 ml boiling salted water until al dente.
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2.
Wash, trim, and blanch the snap peas in boiling salted water for 4 minutes; drain, shock in cold water, and let dry thoroughly.
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3.
Rinse the salmon steaks, pat dry, season with salt and pepper, and sear in a hot pan with oil on both sides until golden brown. Brush the lemon with hot water, pat dry, slice thinly, and add to the salmon with 2 tbsp butter. Reduce heat and cook the fish for 4-5 minutes.
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4.
In the remaining butter, sauté the snap peas, season with salt and pepper. Plate the rice, place a salmon steak beside it, top with lemon slices, drizzle with butter, and serve.
