We use cookies to help this site deliver the best possible experience.   Remove this notice.

Poached salmon brochettes with jasmine rice and a coriander and chilli 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
  • Jasmine rice : 300 kg
  • Water : 37.5 ml
  • Star anise : 2 whole
  • Green cardamon pods : 4 whole
  • Fine salt : 3 g

  • For the vinaigrette
  • Fresh coriander : 0.5 bunch
  • Lemon(s) : 1 whole
  • Olive oil : 1000 ml
  • Ras el hanout : 5 g
  • 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 simmer. Place the salmon brochettes in the hot liquid, and leave for three minutes to cook.

  • 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, then add the water and spices and bring to the boil, allow 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 overccook 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 jasmine rice and a piquant salsa.

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  0h

·