Grilled Organic Scottish Salmon (gf) Recipe
wild rice, broccolini, aleppo red bell & saffron yellow bell purees
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Ingredients
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Grilled Organic Scottish Salmon
Method
Directions
Prepare the Wild Rice
In a saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer covered for about 45 minutes or until the rice is tender. Fluff with a fork and set aside.
Prepare the Broccolini
Blanch the broccolini in boiling water for 2-3 minutes until bright green. Drain and immediately transfer to an ice bath to stop the cooking. Drain again and set aside.
Make the Purees
Roast the red and yellow bell peppers over an open flame or in a broiler until charred. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel and remove seeds. In a blender, combine the roasted peppers, Aleppo pepper, and a splash of olive oil to create a smooth puree. For the saffron puree, steep saffron threads in a small amount of warm water, then blend with a little olive oil and salt until smooth.
Plate the Dish
On each plate, create a base of wild rice, place the grilled salmon on top, and arrange the broccolini on the side. Drizzle with the bell pepper purees and saffron puree for garnish. Serve immediately.