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Receta Hot Smoked Salmon
by Global Cookbook

Hot Smoked Salmon
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  Raciónes: 4

Ingredientes

  • 2 1/2 c. white rice - (abt)
  • 3 Tbsp. dry dill
  • 2 Tbsp. dry rosemary
  • 1 lb skinless salmon fillet cut in 4 pcs Coarse salt to taste Freshly-grnd black pepper to taste
  • 4 lrg radicchio leaves
  • 1/4 c. Arugula Pesto (see below) Nonstick vegetable cooking spray
  • 1 c. packed trimmed arugula coarsely minced
  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1 sm garlic clove chopped
  • 2 tsp freshly-squeezed lemon juice
  • 1/2 tsp coarse salt Freshly-grnd black pepper to taste

Direcciones

  1. Spray the inside of a paella pan or possibly flat-bottom wok with nonstick vegetable cooking spray. Fill with sufficient rice to make a 1-inch layer. Mix the herbs into rice.
  2. Season the salmon with salt and pepper. Place the fillets on a wire rack which fits into the pan or possibly on 8 skewers large sufficient to overhang the rim of the pan; cover with a dome-shaped lid. Cook the salmon over moderately-low heat till hard to the touch, 15 to 18 min.
  3. Meanwhile, make the Arugula Pesto: Combine all of the ingredients together in a food processor fitted with a blade attachment. Pulse till smooth. (Makes 1/3 c.)
  4. Place each fillet in a radicchio leaf, and drizzle with pesto.
  5. This recipe yields 4 servings.