SALMON WITH PESTO AND RICE AND CHEESE
Portions : 4 - Preparation : 10 minutes - Cooking time : 25 to 30 minutes
Ingredients
- 4 salmon steaks
- 45 ml (3 tablespoons) olive oil
Pesto
- 125 ml (1/2 cup) walnuts (pecan, walnut, pine nuts, etc.)
- 125 ml (1/2 cup) grated Parmesan cheese
- 12 basil leaves
- 1 clove garlic, minced
- 250 ml (1 cup) arugula
- 125 ml (1/2 cup) olive oil
- 45 ml (3 tbsp.) white or red balsamic vinegar
- Salt and pepper to taste
Rice and cheese
- 500 ml (2 cups) jasmine rice
- 750 ml (3 cups) vegetable stock
- 30 ml (2 tablespoons) butter
- 1 egg
- 250 ml (1 cup) Charlevoix Emmental, grated
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- In a hot skillet, sear the salmon steaks in olive oil for 1 minute on each side.
- Place salmon steaks on an ovenproof baking sheet and bake for 7 to 8 minutes, until pink throughout.
- Meanwhile, in a bowl, puree the walnuts, Parmesan, basil, garlic, arugula, olive oil and vinegar using a blender attachment. Check seasoning.
- In a saucepan, bring rice and stock to a simmer. Reduce heat to minimum, stir, cover and cook for around 10 minutes, until liquid is absorbed.
- Stir in butter, egg and grated cheese. Check seasoning.
- Pour the rice into a gratin dish and bake in the oven for 15 minutes.
- Serve au gratin rice and salmon topped with prepared pesto, accompanied by a grilled vegetable of your choice.
