Poached salmon with lemon rice recipe
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Preparation time: 15 min
Baking time: 20 min
Total time: 35 min
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.
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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