This dish is one of my favorites and the avocado creme taste absolutely amazing with the buttery salmon.
Ingredients
- 1 dl basmati rice
- 1 ½ dl water
- 1 tsp butter
- 1 handful fresh coriander
- 1 clove garlic
- 1 x avocado
- ½ x lemon
- 1 dl extra virgin olive oil
- 1 pinch sea salt flakes
- 1 pinch black pepper
- ¼ x cucumber
- 100 g salmon fillet
Method
- Rinse the rice and add it to a pot. Add water, a little salt and butter. Bring to a boil. Lower the heat and cover with a lid. Let the rice steam for 15 minutes without removing the lid.
- In the glass of the immersion blender, make avocado cream. Add coriander, lemon juice, avocado, olive oil, flaked salt and coarsely ground pepper. Mix together until you get a smooth cream. Feel free to add some water little by little until you get the thickness you like best. I usually use 2-3 tablespoons per serving.
- Chop the cucumber into small sticks.
- Season the salmon fillet with salt and pepper. Melt the butter in a frying pan and fry the fish until it is cooked through.
- Serve the salmon over rice, cucumber and avocado cream.
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