alevia's kitchen
Short Description
Crispy potato-crusted salmon with a tender, flaky centre—comforting, restaurant-worthy, and perfect for a cozy dinner for two
Ingredients
2 * 8 oz fresh salmon fillets, washed
1 piece potato, sliced and washed
Salt for potatoes
dash salt and pepper
Vegetables:
2 oz zucchini,
2 oz squash
1 oz red pepper,
1 oz green pepper
Sauce:
1 oz butter
1/2 oz leek
1/8 oz lemon juice
1/8 teaspoon chopped parsley
5 oz heavy cream
Rice:
3 oz risotto rice
1 piece chicken bouillon cube
1 oz diced onion
1/8 teaspoon garlic
1 oz olive oil
12 oz water
1 oz Parmesan cheese
Garnish:
1/2 oz carrot, julienne
Preparation
Wash the potato, slice it thinly, and soak the slices in salt water. Clean the salmon and season it with salt and pepper. Wrap the salmon with the potato slices and refrigerate for 20 minutes.
In a skillet with oil and butter, sear the salmon skin side up until browned. Flip it over and place it in a preheated oven at 350°F, baking for 15 minutes.
In a saucepan, add butter and leeks, then sauté. Deglaze with lemon juice and add cream. Simmer until reduced by half. Season to taste and add chopped parsley.
Slice the zucchini and squash lengthwise, and cut the pepper into triangles. Season with salt, pepper, and oil, then grill. Let them stand at room temperature.
Heat olive oil, finely diced onion, garlic, and butter. Add the rice and stir until lightly coated. Combine the chicken base and water, bringing to a boil. Gradually add the liquid a few ounces at a time, stirring until it evaporates before adding more. Continue until the liquid is absorbed and the rice is al dente. Add cheese and serve immediately.
Once the salmon is cooked, place the rice in the centre of the plate, top with the salmon, and drizzle the sauce over the salmon.