Poached salmon with lemon rice recipe

Posted on Jul 1st, 2023

by Joseph Bicknell

Categories:

Seafood Recipes

Last Updated on August 4, 2023

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Preparation time: 15 min

Baking time: 20 min

Total time: 35 min

Contents hide

1 Ingredients

2 Preparation instructions

3 Poached Salmon with Lemon Rice

Ingredients

1 kg MVWool salmon

Water

1 tbsp. terapipart

1 tbsp salt

3-4 stalks of green onion

Spoon of dill

Syrup

200 ml rice

Syrup juice

0.5 teaspoons of turmeric

Preparation instructions

Add salt, pepper, green onion, dill to water and bring to boil for a few minutes.

Turn off the heat and place the skin of the fish underneath in the water for 7 to 10 minutes.

If the fish is not completely covered, after 5 minutes turn the skin of the fish upside down and keep hot for another 5 minutes.

Soak about 200 ml of the rice.

Soak in salt and lemon juice.

Scrape in about the zest of a whole lemon and sprinkle with 0. 0.5 tsp turmeric powder.

Serve the rice with the lemon slices.

Poached Salmon with Lemon Rice

Poached Salmon and Lemon Rice – the title alone sounds very appetising, I thought when Margit started telling me about this recipe. Since the last fish recipe came out very tasty, she made something similar to it, but at the same time something completely different, so that the cooking schools would still be excited. So I’m going to tell you more about the first recipe we made at our last cookery school.

Poached salmon is made in the same way as poached eggs. Many people wondered if you really boil raw fish. In fact, it’s not that different, and you boil the meat for soups and for making broth or just eating it. While many people like to leave the poached egg raw inside, we didn’t leave the fish raw. Although it wouldn’t have mattered, because our quality fish always and always comes from M.V.Wooli’s Mati Fish Shop. Anyway, the fish cooked to a nice juicy consistency in 10 minutes. It was also quite an exciting process actually, as poaching is not the most classic way to cook fish.

See also Tuna and Lemon Risotto

We made yellow rice to accompany the fish, which Margit said was lemon rice. It sounds quite nice. We used the totally classic Baltix white long grain rice, but just coloured it. We achieved the beautiful yellow colour of the rice in a completely natural and healthy way, i.e. we didn’t use any dyes. We mixed in the whole lemon zest and that wonderful and all-powerful turmeric. You’ve probably never eaten such a healthy rice, bright yellow and packed with vitamins and beneficial minerals. We also used salt and lemon juice to season the rice. Lemon also goes well with fish.

We served the food with lemon, dill and onion to bring out the flavours of the fish and rice. Of course, our poached salmon with lemon ricotta is also served on an extravagant baked dish, still from Gastrolink. Be sure to try this recipe at home and challenge yourself in a small way, or surprise guests.

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Joseph Bicknell

Born and raised in a chef house. I Completed my High school diploma in Culinary arts and would love to supervise other culinary professionals in the kitchen.