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Poached salmon brochettes, fragrant basmati rice with coriander salsa Recipe

Ingredients for people


    For the stock
  • Salmon steak(s) 150g : 6 whole
  • Fish stock : 1000 ml
  • Star anise : 4 whole

  • Part two of the recipe
  • Basmati rice : 300 g
  • Water : 450 ml
  • Star anise : 2 whole
  • Green cardamon pods : 4 whole
  • Fleur de sel : 2 pinch(es)

  • For the vinaigrette
  • Fresh coriander : 1 bunch
  • Lemon(s) : 1 whole
  • Sunflower oil : 100 ml
  • Ras el hanout : 5 g
  • Smoked paprika : 5 g
  • Fine salt : 6 pinch(es)
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 1 whole
Method
  • 1

    Skin the salmon and cut into even size eight cubes. Place the cut salmon onto skewers.

  • 2

    Add the star anise to the fish stock and bring to the boil, then reduce the heat to a simmer. Place the salmon brochettes in the hot liquid and leave to cook for three minutes.

  • 3

    For the salsa: Finely chop the coriander. Place the remaining ingredients into a blender and blend to a coarse paste, then fold in the chopped coriander.

  • 4

    To cook the rice: wash the rice until cold water until the water runs clear. Add the water and spices to the rice and bring to the boil. Leave to simmer for approximately 20 minutes.

  • 5

    Serve the salmon brochettes with the warm rice and a drizzle of the coriander salsa.

Chef's tip

«Do not overcook the salmon. Poach in the simmering water for 3 minutes and make sure that the centre is still slightly pink.»

Salmon skewers poached in a fragrant fish stock served with basmati rice and a piquant coriander salsa.

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  30mins

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