Our Chefs' Recipes

Strawberry grilled salmon on basmati rice

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Strawberry grilled salmon on basmati rice

 

INGREDIENTS (serves 4 people)

  • 4 150 g salmon fillets
  • 2 cups basmati rice
  • 3 cups water
  • 1 tsp salt
  • 2 tbsp white vinegar
  • 1 tbsp olive oil
  • Salt and pepper

 

FOR THE QUEBEC STRAWBERRY JAM

  • 3 cups whole Quebec strawberries, hulled
  • 1 cup white sugar
  • ⅓ cup water
  • 5 rosemary leaves
  • 2 tbsp lemon juice
  • Zest of 2 limes
  • Salt

 

FOR THE SIDE SALAD AND SALAD DRESSING

  • 3 cups arugula
  • 1 cup Quebec asparagus
  • 1 cup whole almonds
  • 1 cup Quebec strawberries
  • 4 tbsp balsamic vinegar
  • 5 tbsp olive oil
  • 1 French shallot
  • 1 garlic clove
  • Salt and pepper

 

DIRECTIONS

  • Preheat BBQ.

 

  • Brush the salmon fillets with olive oil and gently place them on the grill. Cook the salmon to desired doneness and remove from grill.

 

  • For the basmati rice: Boil the water with the white vinegar and salt. Coat the rice with olive oil and add it to the boiling water. Cook 10 minutes on low heat without stirring. After cooking, leave the lid on the pot for 5 minutes.

 

  • For the strawberry jam: In a pot, mix the water, sugar, lemon juice, rosemary leaves, salt and lime zest. Bring to a simmer and cook until a syrupy texture is obtained. Add the whole strawberries and let the mixture stew on low heat for 10 minutes. Important! The strawberries should remain whole. Serve the jam once it is warm or hot.

 

  • For the salad: Shave the asparagus using a vegetable peeler and cut the strawberries into slices. Roast the almonds and leave them to cool.

 

  • For the salad dressing: Finely chop the shallot and garlic with 1 tbsp olive oil and leave to cool. Mix the balsamic vinegar, olive oil, shallot and garlic. Season with salt and pepper.

 

  • Place the arugula, roasted almonds, shaved asparagus and strawberries in a large bowl. Add the balsamic dressing to the mixture and stir gently to avoid damaging the arugula.

 

  • Place the salmon on plates and serve with the rice and salad.

 

  • Decorate with the strawberry jam.

 

Enjoy!

 

Matthew Cabral - Chef - Boréa - Blainville - Résidences pour personnes âgées

Matthew Cabral

Chef at the senior residence Boréa

 

Find out more about fine cuisine at Le Groupe Maurice.

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