Grilled salmon with red rice, Fried garlic and avocado. Don't be impressed by the presentation, the dish is easy, indeed very. Not only, is a unique dish (so you don't have to prepare anything else), nutritionally complete and very healthy because rich in omega 3, vitamins, fat is good’ (those of the avocado, extra virgin olive oil and salmon), of fiber and minerals (Hermes red rice integral). Indeed, have a look at all my RECIPES WITH SAMONE to find healthy and tasty ideas like PASTA SALAD WITH TOMATOES CONFIT, SALMON AND LEMON.
Whenever I can I try to prepare a dish that's good, healthy but also beautiful to look at and so in this case is the mise en place to make everything more palatable. The salmon fillet (Obviously it would be better to use the wild salmon) is marinated in lime, Chili, soy sauce and fennel. Then I garnished with thin slices of garlic and chilli fries for a second in boiling oil.
I prepared a simplified guacamole with avocado, lime, oil, red onion and chili and I simply boiled rice Artemis (sounds great even on Venus). To give a crisp note to grilled salmon with red rice, I dried in the oven skin of the salmon which I had advanced, but it is a detail that little man in the recipe: If you want to try just put the skin between two sheets of parchment paper and bake at 160 degrees in a convection oven until it loses the fat becoming crisp. The prep time is around 45 minutes, but the satisfaction after you eat will last much longer.
4 salmon fillets (If possible wild) cut each into two parts
extra virgin olive oil, to taste
2 tablespoons soy sauce
200 grams of red rice full Hermes
salt and pepper, to taste
1 avocado at the right point of maturity
a fresh chilli
the juice of two limes
4 cloves of garlic
little whole milk
Wild fennel, to taste (If you do not find it changed aroma using lemon thyme or chives or a little parsley)
little peanut oil for frying
Put the salmon in a bowl with soy, the juice of a lime, the chopped fennel and a drizzle of extra virgin olive oil. Cover with food film and let marinate 30 minutes-an-hour in the refrigerator.
Thinly slice the garlic (You can use your fingers or a utility knife to carefully mandolin truffles) and put it in a little whole milk for 30 minutes. Thinly slice the chilli and shallot.
Peel the avocado, cut it into cubes and season with lime juice, extra virgin olive oil, Salt, papá, a little chopped chilli and shallot. Stir well and cover with plastic wrap to touch leaving 30 minutes at room temperature for flavor.
Boil the rice, drain it and season it with a drizzle of oil and freshly ground black pepper.
Drain garlic from milk, dry and fry it together and a little chilli in boiling oil until golden: 5-10 seconds.
Drain the salmon from the marinade and Grill it over high heat on a hot plate and lightly oiled. Remember to salt it only at the last minute and that the salmon must be golden and crispy outside and rosy and juicy inside, so do not overdo it with the cooking times.
Composition of the dish: serve the salmon garnish the fillets with fried garlic and pepper and a sprig of wild fennel, accompanying the dish with red rice (You can do like me and use a stencil to give him a graceful form) and with the light guacamole. Bon appétit!
MATCHING: five cereals and nine spices for beer that we decided to match this recipe. The manufacturers know it all, is the brewery Baladin in Piozzo posing this Wayan, saison style beer (Belgium) scents of white flowers like orange blossom and bergamot, fresh and soft foam. The pairing with salmon and avocado is perfect. Serve it cool