- 4 salmon fillets
- 3 leeks (washed and sliced into 1/2" chunks)
- 3 tblsp butter
- 2 fl oz white wine
- 2 fl oz double cream
- 2 tblsp finely chopped chives
- 3 fl oz chicken or veg stock
- 1 cup long grain white rice
- 1/2 red onion (finely chopped)
- 3 tblsp red wine vinegar
- 2 tblsp olive oil
- finely grated zest and juice of 1 lemon
- 1 1/2 tsp crushed garlic
- 3 tblsp chopped dill
- salt and crushed black pepper
and simmer for 5 minutes, stirring occasionally. Add
wine and simmer until leeks are tender. Add cream and chives,
return to a simmer. Season with salt and pepper. Remove
from heat. Transfer half of mixture to food blender. Add stock
and puree until leek sauce is smooth.
Meanwhile, bring a medium saucepan half full of water to a boil,
add 2 tsp salt. Stir in rice, return to a boil. Reduce heat and simmer uncovered until rice is tender, about 15 mins. Drain and transfer to a bowl.
Mix red onion and vinegar in another bowl ans marinade for 15 mins.
Strain onion and discard vinegar. Whisk lemon juice, oil and garlic with 1/2 tsp
salt and 1/4 tsp pepper to combine. Drizle lemon juice mix over hot rice.
Add dill, lemon zest and reserved onion. Fork through to combine and serve warm.
Heat the oil in a large saute pan over a medium heat, Season the
salmon on both sides with salt and pepper, place skin
side downin pan. Saute until well browned underneath. About
5 mins. Turn and cook through for a further 4 mins.
Transfer to plates, garnish with reserved leeks and rice salad and
pass remaining leek sauce around.