July 2010

Seared Scottish salmon served with asparagus, rice pilaf and a red pepper sauce (Serves 4)
 
Ingredients
 
4 x 250g portions Scottish salmon
12 spears asparagus
400g basmati rice
2 shallots, chopped
50g butter
2 glasses white wine
200ml Chicken stock
2 red peppers

 
To make the Rice Pilaf
 
Melt the butter in a frying pan and sauté the shallots. Add the rice and coat with the butter and shallots. Add the white wine and stock, cover with greaseproof paper and cook in the oven at 160° C for 25 minutes or until liquid has evaporated and rice is tender and Al dente.

 
To make the Red pepper sauce
 
Roast the peppers in an oven for 20 minutes. Peel  and deseed the peppers, place in a blender and blitz until smooth. Season to taste.

 
To assemble the dish
 
Sear the salmon to medium, about 2 minutes each side.
 
Place a spoon of the rice in the centre of your plate. Lay the salmon on top of the rice, place 3 spears of asparagus on the salmon. Drizzle the sauce around the plate. Garnish with fresh chervil and lemon