Chef Mo Recipe
Salmon Rice
Fast, simple and absolutely delicious. Crispy seared salmon with a rich tomato and herb sauce and oven-baked brown rice, all made with simple ingredients and straightforward steps.
Prep Time
15 min
Cooking Time
55 min
Servings
2
Oven
180°C / Gas 4
Chef Mo
Salmon Rice
Fast, simple and absolutely delicious. Crispy seared salmon with a rich tomato and herb sauce and oven-baked brown rice, all made with simple ingredients and straightforward steps.
Prep
15 min
Cook
55 min
Serves
2
Oven
180°C / Gas 4
What you need
Ingredients
- 2 salmon steaks
- 2 cloves garlic, finely chopped
- 3 tablespoons olive oil
- 1 fresh chilli, finely sliced
- Handful of fresh parsley, chopped
- 100ml white wine
- 350ml hot water, for the sauce
- 5 tablespoons tomato purée
- 2 pinches mixed dried herbs
- 1 pinch dried basil
- 2 pinches black pepper
- 2 pinches salt
- 100g brown rice
- 400ml water, for the rice
How to make it
Method
1. Prepare the ingredients
Peel and finely chop 2 cloves of garlic, chop a handful of fresh parsley and finely slice 1 fresh chilli.
2. Heat the pan
Add 3 tablespoons of olive oil to a pan and let it get hot.
3. Sear the salmon
Place the 2 salmon steaks in the hot pan. Sear for 3 to 5 minutes per side, and sear the sides of the salmon as well.
4. Plate the salmon
When the salmon is done, take it out of the pan and set it aside on a plate while you make the sauce.
5. Add the garlic and chilli
In the same pan, add the chopped garlic and the sliced chilli.
6. Deglaze with white wine
Pour in 100ml of white wine to deglaze the pan, then pour in 100ml of hot water.
7. Stir in the tomato purée
Stir in 3 tablespoons of tomato purée, then add an extra 2 tablespoons of tomato purée.
8. Season the sauce
Add 2 pinches of mixed dried herbs, 1 pinch of dried basil, 2 pinches of black pepper and 2 pinches of salt.
9. Add the water and parsley
Pour in 250ml of hot water and add the chopped fresh parsley.
10. Simmer the sauce
Cover the pan and let the sauce cook for 45 minutes on a low heat.
11. Cook the rice (oven method)
Add 100g of brown rice to a small tray and pour in 400ml of water. Bake at 180°C for 50 minutes.
12. Return the salmon to the sauce
Put the seared salmon back into the tomato herb sauce.
13. Plate and serve
Plate the rice and spoon the rich tomato herb sauce over the top, with the salmon alongside.
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