- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: medium
- 225 g red camargue rice, rinsed thoroughly
- 600 ml chicken stock
- 1 clove garlic, peeled
- 4 salmon, each 140g
- small knob of ginger, peeled and chopped
- 4 leaves basil
- black pepper
- 8 tbsp olive oil
- 125 g Puy lentils, cooked
- 2 tbsp white wine vinegar
- 1/2 tbsp Dijon mustard
- 1 egg yolk
- 1 bunch of spring onions, chopped
- 1 small bunch of chives, chopped
1. Place the red camargue rice in a heavy-based saucepan. Add enough chicken stock to cover the rice, garlic and soy sauce and bring to a simmer.
2. Simmer the rice for 30-40 minutes, stirring often, and adding more chicken stock as required. Once the rice is tender and has absorbed the stock in the pan, set aside, remove the garlic and keep warm.
3. Meanwhile, cut each salmon fillet in half horizontally. Place a quarter of the ginger and a basil leaf in the middle of each split fillet and fold each salmon fillet back over the filling. Season the salmon with salt and freshly ground pepper.
4. Heat 2 tablespoons of olive oil in a large, heavy-based frying pan. Add the salmon fillets and fry until golden brown on both sides and cooked through, around 6-10 minutes.
5. To make the dressing, mix together the lentils and vinegar. Mix in the mustard, egg yolk and remaining olive oil, whisking well to emulsify. Season with salt and freshly ground pepper.
6. Mix the chopped spring onion with the cooked rice. Spread the rice mixture over a serving plate. Top with the freshly-fried salmon, drizzle over the lentil dressing, scatter with chives and serve.
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