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Grilled Salmon Tournedos with Citrus Butter, Basmati Rice and Little Seasonal VegetablesTheWorldWideGourmet.com

Flavors of Quebec

Total time: 30 to 60 min

Preparation time: 15 minutes
Cooking time: 10-12 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:93 kcal

Proteins:9.3 g

Fats:4.2 g

Carbohydrate:4.5 g

Fibers:0.8 g

Sugar:2.7 g

Cholesterol:39.8 mg

Sodium:74.2 mg

Calcium:19.5 mg

Energy:533 kcal

Proteins:53.5 g

Fats:24.2 g

Carbohydrate:26 g

Fibers:4.8 g

Sugar:15.4 g

Cholesterol:227.9 mg

Sodium:425.2 mg

Calcium:111.6 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

1000

g

skinless salmon fillets

2

oranges, 1 large grapefruit, 1 lemon

50

g

heavy cream

50

g

butter

50

g

basmati rice

450

g

small seasonal vegetables

sea salt

METHOD

  1. Slice the salmon widthwise into 2 cm (1") thick pieces; roll into round "tournedos" and tie securely. Salt both sides.
  2. Grill the salmon tournedos for about 3 minutes on each side on a grill or in a non-stick pan.
  3. Cook the rice according to the usual method.
  4. Cook the vegetables in boiling water with a pinch of salt or steam them, depending on your taste and the vegetables you have chosen.
  5. In a small saucepan reduce the juice of the citrus fruits to three-quarters; add the cream and then whisk in the butter over low heat.
  6. Fill a ramekin or other flat round dish with rice, pack down lightly and unmold in the center of each plate.
  7. Place the salmon on the rice base; surround it with the vegetables and spoon the sauce over top.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio

CHEF'S NOTES

Season fish with coarse sea salt - it will be better.

To prevent fishy odors when cooking at home, poach the fish or cook it in the oven rather than grilling or pan-frying it.

To give your rice more flavor, use broth instead of water. You can also prepare it "pilaf" style by lightly sautéing the rice in butter before adding the water or broth. If you're a citrus fan, replace 1/3 of the water with orange juice and/or add a little citrus zest to the cooking liquid.

Gerard Fort, Executive ChefBonaparte Restaurant, Old Montréal



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