- 4
- Easy
- 20 mins
- 25 mins
- Budget Friendly
Ingredients
- 4 salmon steaks
- 4 pears
- 1 1/2 tbsp butter
- 14 oz cooked basmati rice
- parmesan
- juice of one lemon
- chives
- Shallot sauce
- 2 shallots, peeled and chopped finely
- 1 clove garlic, peeled and crushed
- 1 1/2 tbsp butter
- 1 glass of dry white wine
- 2/3 cup sour cream
- salt and pepper.
Preparation
Step 1
- Preheat oven to 350 ° F
- Cook rice in boiling salted water for 10 to 12 minutes, then drain it and reserve it warm. Meanwhile, cook the salmon skin side down against the bottom of nonstick skillet 6-8 minutes with a little butter. Then place in a baking dish, salt and pepper. Bake for 5 minutes at 350 ° F.
- Peel the pears, cut into 2 wedges and dice. Sprinkle with lemon juice and poach them a few minutes. Keep warm. Stir the diced pears in with the rice.
Step 2
Prepare the shallot sauce: Sauté the shallots (peeled and minced) with crushed garlic in butter until transparent. Pour the white wine and a little water and reduce by half the liquid. Add the sour cream, beat well and add salt and pepper. Add the fish with sauce to a warm plate, surround with pear quarters and rice. Sprinkle with chives and parmesan cheese.