Featuring our salmon wrapped in a fig leaf with basmati rice, fig mostarda and olives, this recipe gives you the opportunity to learn a new salmon preparation technique and try a new flavor combination often overlooked.
RICE
INGREDIENTS
Chopped Olives
1 ea. Cardamom pod
1/2 tbsp. Turmeric
1/2 tsp. Cumin
METHOD
Before cooking add cardamom, cumin, and turmeric.
Cook rice in a rice cooker according to package instructions.
Mixed with chopped olives when cooked.
For an extra kick add in a little olive juice.
SALMON
INGREDIENTS
Salt
METHOD
Wrap and steam 4-5 minutes or until desired doneness.
FIG MOSTARDA
INGREDIENTS
4 to 8 Figs, sliced
About 1/2 cup Whiskey
1/2 cup Sugar
1 tbsp. Whole-grain Dijon mustard
METHOD
Add the figs and whiskey to a small saucepan over medium heat. Using a long-handled lighter, carefully set the alcohol on fire and slowly swirl the pan until it burns out. Recduce the heat to low, add the sugar and mustard, and simmer, until the figs break down into a puree-like texture, approximately HOW LONG??
Full recipe video demonstration here: https://www.facebook.com/Verlasso/videos/265373027635633