This was an amazing dish that we had recently in a restaurant. I loved the taste of the saffron sauce that was served as a topping and there was exotic black rice for accompaniment along with some veggies. I have replicated it and am quite happy with the result. In fact hubby dear liked my dish better than the restaurant one.
Salmon .... 1 fillet
Lemon juice ... 2 tbsps.
Salt ............ to taste
Olive oil ..... 2 tbsps
Nutmeg powder .. a pinch
Black pepper .. freshly crushed.
Black rice .... 1 cup
Veggies .. use any as per your preference..
I have used :
Green beans ... few
Purple cauliflower .. few florets
Cherry tomatoes and basil leaves .. for garnishing.
For Saffron Sauce:
White wine .. 1/2 cup
Cream ....... 2 tbsps
Saffron ... 1 pinch
Butter ..... 2 tbsps (use cold butter cut into pieces)
Lemon juice .. 1 tbsp
Honey ......... 1 tbsp (optional)
Paprika ....... 1 pinch
Salt ............ as needed
- Peel the shallots and chop them very finely.
- Take a small pan and put the wine and shallots. Bring them to boil on medium temperature and cook for about 2 minutes.
- Turn the gas to low and now add the saffron and cream. Mix it well.
- Now add the cold butter pieces one by one. Add one and whisk it until it melts before you add another chunk.
- Keeping it on low flame add the lemon juice, honey, salt and paprika.
1. Wash the salmon and marinate with salt and lemon juice.
2. Cook the black rice adding a little salt. It takes a long time to cook this rice. You can pressure cook it if you want to save time.
3. Grease the baking tray with olive oil and grill the salmon until done.
4. Par boil the vegetables adding salt. Drain and saute them with a little olive oil.
5. Now take a serving platter and place the grilled salmon.
6. Serve the black rice on the side using a square or round dish / bowl.. Fill it with rice, press with a spoon and upturn it on the plate.
7. Place the vegetables on the side.
8. Pour the saffron sauce on the salmon fillet and around it.
9. Sprinkle the nutmeg powder and black pepper on it.
10.Garnish the plate with cherry tomatoes and basil leaves.
Note: You can also strain the saffron sauce to discard the shallots and get a clear thin sauce. You may also thicken it with corn starch if you want a thicker consistency.