Salmon with hollandaise sauce, corn and pepper salsa, and Basmati rice

Salmon with Hollandaise Sauce, Corn and Pepper Salsa, and Basmati Rice: An Unforgettable Anniversary Lunch

If you’re looking for a recipe that will impress on any special occasion, then salmon with Hollandaise sauce, corn and pepper salsa, paired with Basmati rice pilaf, is the perfect choice! This savory combination not only looks spectacular on the plate but also delivers an explosion of flavors that will delight any palate. Here’s how to prepare this refined dish, step by step.

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Servings: 2

Ingredients:

For the salmon:
- 2 pieces of salmon (steaks or fillets, frozen or fresh)
- 1 teaspoon dried rosemary
- Salt, to taste
- Pepper, to taste
- Oil for greasing the grill or pan

For the salsa:
- 1 cup frozen corn (canned corn can also be used)
- 1 red bell pepper, diced
- 1 hot pepper, sliced (optional, for a kick)
- ½ red onion, thinly sliced
- A few fresh cilantro leaves, chopped

For the pilaf:
- 1 cup Basmati rice
- 1 cup water
- 1 cup jasmine tea

Recipe History

Salmon is a popular ingredient in cuisines around the world, appreciated for its delicious flavor and nutritional benefits. Hollandaise sauce, a rich and creamy emulsion of egg yolks and butter, is a classic accompaniment for fish, adding a touch of elegance to the dish. The corn and pepper salsa adds a note of freshness and color, making this dish not only tasty but visually appealing.

Step by Step

Step 1: Preparing the salmon

Start by preheating the grill or grill pan over medium heat. Make sure it is well greased with oil to prevent the salmon from sticking. Place the salmon pieces on the grill. Sprinkle the rosemary, salt, and pepper over the fish. Cook the salmon for 4-5 minutes on each side until it is nicely browned. It’s important to leave the salmon slightly pink in the center to keep it juicy. Helpful tip: You can use a kitchen thermometer to check the internal temperature of the salmon, which should be around 145°F (63°C).

Step 2: Preparing the Basmati rice pilaf

In a pot, heat 2-3 tablespoons of oil. Add the Basmati rice and sauté for 2-3 minutes, stirring constantly to prevent sticking. Then, add the water and jasmine tea. Bring to a boil, then reduce the heat to low and cover the pot. Simmer the rice for 15-20 minutes until the water is absorbed and the rice is fluffy. Variation: You can add a pinch of saffron for a unique flavor and color.

Step 3: Preparing the salsa

In a pan, add a little oil and sauté the frozen corn until it turns golden and crispy. Remove it to a paper towel to absorb excess oil. In the same pan, sauté the diced bell pepper until it becomes soft and slightly browned. In a bowl, combine the sautéed corn, red bell pepper, hot pepper, red onion, and chopped cilantro. Mix well and season with salt and pepper to taste. Suggestion: You can also add the juice of a lime for a touch of acidity.

Step 4: Preparing the Hollandaise sauce

If you choose to use a packaged Hollandaise sauce, follow the instructions on the package. If you want to venture and make it from scratch, you will need 3 egg yolks, 100g of melted butter, and lemon juice. Whisk the egg yolks with lemon juice in a bowl over a double boiler until creamy, then gradually add the melted butter, whisking continuously. Season with salt and pepper. Note: Making Hollandaise sauce requires a bit of patience, but the result is worth the effort.

Step 5: Assembling the plate

On a plate, place a serving of Basmati rice, top it with the beautifully browned salmon, and drizzle with Hollandaise sauce. Finish with the corn and pepper salsa for a contrast of textures and colors. Serving suggestion: This dish pairs perfectly with a glass of white wine or a fresh citrus-based cocktail.

Nutritional Benefits

Salmon is an excellent source of omega-3 fatty acids, essential for heart and brain health. Basmati rice is a type of rice with a lower glycemic index, making it a good choice for those looking to manage their blood sugar levels. The corn and pepper salsa provides a dose of vitamins, fiber, and antioxidants, contributing to a healthy lifestyle.

Frequently Asked Questions

1. Can I use other types of fish?
Absolutely! This recipe works well with other types of fish, such as trout or tilapia.

2. How can I store Hollandaise sauce?
Hollandaise sauce is best consumed immediately, but it can be stored in the refrigerator for a day. Reheat it over a double boiler before serving.

3. Can I substitute Basmati rice?
Yes! You can use white rice, brown rice, or even quinoa for a gluten-free option.

Conclusion

Salmon with Hollandaise sauce, corn and pepper salsa, paired with Basmati rice, is a recipe that combines elegance with simplicity. It’s perfect for anniversary lunches or meals with friends, bringing joy and flavor in every bite. Don’t forget to experiment with the ingredients, play with flavors, and enjoy the cooking process! Bon appétit!