Hot Smoked Salmon
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
62
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Spray the inside of a paella pan or flat-bottomed wok with nonstick vegetable cooking spray
2
Fill with enough rice to make a 1-inch layer
3
Mix the herbs into rice
4
Season the salmon with salt and pepper
5
Place the fillets on a wire rack that fits into pan or on 8 skewers large enough to overhang the rim of the pan, and cover with a dome-shaped lid
6
Cook the salmon over moderately low heat until firm to the touch, 15 to 18 minutes
7
Place each fillet in a radicchio leaf, and drizzle with pesto
8
Arugula Pesto: 1 large bunch of arugula, trimmed and coarsely chopped (about 1 packed cup) 2 tablespoons extra-virgin olive oil 1 small garlic clove, minced 2 teaspoons freshly squeezed lemon juice 1/2 teaspoon coarse salt Freshly ground pepper Combine all of the ingredients together in a food processor fitted with a blade attachment
9
Pulse until smooth
10
Serve immediately
11
Yield: about 1/3 cup