Salmon on Paella Rice with Watercress Sauce

Fresh, crispy salmon fillets are placed on top of delicious bed of paella rice and topped with an herby, fresh watercress sauce. This recipe is perfect for those special occasions.

Recipe

Love Rice

http://www.loverice.org

Love Rice is a website dedicated to all things rice, containing information on different varieties of rice, the nutritional aspects of rice, as well as tips for cooking rice to ensure perfect results every time. Love Rice also contains a wealth of delicious recipes from traditional curries and risotto to dishes more suited to special occasions such as rice-based desserts and bread.

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Ingredients
Equipment

To Serve

Pure basmati rice

125 grams
Butter

75 grams
Shallots, peeled and finely chopped

3
Small red pepper, finely diced

1
Seafood cocktail, fresh or defrosted

125 grams
Grape juice (can be substituted for white wine)

100 ml
Saffron thread

0.5 tsp
Lemon juice

1 tsp
Grape juice

100 ml
Parsley, finely chopped

1 tbsp
olive oil

2 tbsp
Hot fish stock

150 ml
Doubecream

2 tbsp
Fillet salmon, skin on

4
Garlic, crushed

1 clove
Bag of watercress, large stalks removed

85 grams
Salt & Pepper (to taste)

1

Frying pan
Large saucepan
Shallow dish
Sieve
Wok

Method

1

Mix together the olive oil, garlic, lemon juice and salt and pepper. Place the salmon in a shallow dish and pour the mixture over the salmon. Leave to marinate for one hour.

2

Bring a large pan of water to the boil and add the rice. Stir well then lower the heat to a fast simmer and cook for 9 minutes.

3

Place the watercress into a bowl and cover with boiling water, drain and refresh with cold water. Drain in a sieve and pat dry with a kitchen towel. Chop the watercress finely and add to the sauce. Check the seasoning and if satisfactory, place to one side.

4

Put the salmon skin side down into a heated frying pan and cook for 4 minutes until the skin side is crispy. Turn the salmon over and cook for a further 4-5 minutes. The salmon is cooked when it has lost its translucency.

5

Melt the remaining butter in a wok or large frying pan, add the remaining shallot and red pepper and cook for 2 minutes until soft but not translucent. Add the seafood cocktail and juice and serve immediately.

Love Rice

Salmon on Paella rice with Watercress Sauce

Love Rice

Method

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