Monday, 8 March 2010

Lemon-steamed salmon with wild rice and salsa verde

It's been a while since my last blog entry. I apologize profusely. One of my New Year's resolutions was to post at least once per week. Well, the resolution still stands, but I blame this first slump on my recent excessive work-related travel AND sick children AND... whine, whine, whine. wine? wine, anybody? red? white?

AAAANYhow.... wild rice. What are YOUR thoughts on wild rice? My wife doesn't like it. At least that's what she's telling me. And the last time I had wild rice must have been so long ago that I completely forgot what it tasted like. Reasons enough to make it the side-of-choice for this weeks fish recipe.

 Ingredients (serves 4)
  • 600g salmon fillets, skin on
  • 2 unwaxed lemons, thinly sliced
  • 250g wild rice, rinsed and drained (you can use normal rice as well)
  • Broccoli florets from a medium-sized head
  • 2 large handfuls of baby spinach
  • olive oil
For the salsa verde (aka green sauce)
  • 1/4 cup extra virgin olive oil
  • 2 handfuls of flat-leaf parsley, chopped
  • 2 tbsp capers, rinsed and chopped
  • 1/2 lemon, zested and juiced
  • 2 cloves of garlic, finely chopped
  • 4 anchovy fillets
  • Dash of red wine vinegar
  • Salt and pepper to taste
  1. Start with the salsa verde: put all ingredients except the olive oil in a mortar and pestle and grind to a paste. 
  2. In a steady flow pour in the olive oil and keep grinding until you get your desired consistency. Put the salsa verde in the fridge for at least 30 minutes so that all the flavors can fully develop.
  4. For the wild rice bring about 500ml water to a boil and add a teaspoon of salt and the rice. Cook for about 20-25 minutes or until the outside shell is still a bit chewy but the inside feels cooked through. 
  5. Drain the rice and mix with the baby spinach. Keep warm until ready to serve
  6. In a high-sided frying pan, bring 2 fingers-deep of water to a boil, add the broccoli florets and blanch for minute, until their color changes to a very intense green. Drain, then quickly rinse under cold water and set aside.
  7. Put the salmon fillets in a bamboo steamer on a bed of sliced lemons.
  8. Place the bamboo steamer in the frying pan filled 1cm deep with simmering water and leave for a few minutes until the salmon is done.
  10. Wipe the pan dry and heat a bit of olive oil over high heat.
  11. Quickly stir fry the blanched broccoli for about 2 minutes, then mix with the rice and baby spinach.
  12. Serve the salmon on a bed of broccoli wild rice and drizzle salsa verde on top
Que aproveche!

P.S. My wife still doesn't like wild rice. And neither does my older son.  I, however, do. But to preserve future peace at the family dinner table I shall refrain from cooking with wild rice for the time being. Or at least until I find an ingenious way of incorporating it into a dish without my wife and son noticing. Suggestions are most welcome.


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  2. nice recipe congratulations i love wild rice we call it here Venere ; and the sals verde is top !!
    I am also a father of ..three boys and work on weekdays and cook on week end !! come and see my blog I hope you will like it !! cheers from Pierre in Paris

  3. @Vincent...thanks for pointing out Petitchef

    @Pierre...your blog's great. Awesome pictures. And three I'm already worn out with two.