Ingredients for 2 people
For the salmon:
2 organic skin-on salmon fillets (approx. 150-180 g each)
1 tbsp olive oil
Salt and pepper
1 lemon, sliced
For the sugarloaf:
1 sugarloaf piece
1 tbsp butter or olive oil
Salt
Pepper
For the turmeric rice:
150 g basmati rice, jasmine rice, or long-grain rice
300 ml water or vegetable stock
1 tsp turmeric powder
1 tbsp olive oil or butter
Salt
Preparation:
Cook the turmeric rice: Rinse the rice in a sieve under cold water until the water runs clear.
Bring water or vegetable stock with salt, turmeric, and olive oil/butter to a boil in a saucepan.
Bring the water or vegetable stock to a boil with the salt, turmeric, and olive oil/butter. Add the rice, stir once, and simmer covered over low heat for about 12-15 minutes, until the rice is tender and the liquid has been absorbed. Remove from heat and fluff with a fork.
Prepare the sugarloaf: Wash the sugarloaf, remove the stem, and cut the leaves into strips.
Heat butter or olive oil in a pan.
Add the sugarloaf and sauté over medium heat for about 3 minutes, until tender but still firm to the bite.
Season with salt and pepper to taste.
Grill the salmon: Preheat the grill or a grill pan to medium-high.
Pat the salmon fillets dry, brush the skin-side down with a little olive oil, and season with salt and pepper.
Place the salmon skin-side down on the grill and grill for about 4-5 minutes, until the skin is crispy.
Then carefully turn and grill for another 2-3 minutes, until the salmon is cooked through but still juicy.
A refreshing vinaigrette or a light herb curd would be a perfect accompaniment.
Nice to know:
Salmon is a fatty fish, especially valued for its high content of omega-3 fatty acids, proteins, and vitamins. It lives in both fresh and salt water and is found in various species worldwide. Salmon is considered healthy and versatile in the kitchen – whether raw, fried, grilled, or smoked. Sustainable farming and fishing are important to protect stocks and ensure quality.
