Scottish Salmon Recipe
Sticky rice, tahini cream cheese, guava shrub
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sticky Rice
Rinse the sticky rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight. Drain the rice and place it in a steamer basket lined with cheesecloth. Steam for about 30-40 minutes, or until the rice is tender and sticky.
- 2
Cook the Salmon
Preheat the oven to 400°F (200°C). Season the Scottish salmon fillets with salt, black pepper, and lemon juice. Heat olive oil in a skillet over medium-high heat and sear the salmon for 2-3 minutes on each side, then transfer to the oven and bake for 10-12 minutes until cooked through.
- 3
Make the Tahini Cream Cheese
In a bowl, mix the tahini and cream cheese together until smooth and creamy. Add salt and pepper to taste.
- 4
Assemble the Dish
Place a serving of sticky rice on each plate. Top with a salmon fillet, a generous dollop of tahini cream cheese, and drizzle with guava shrub.
- 5
Serve
Garnish with extra guava shrub and serve immediately.