Steamed salmon, orange juice reduction, simple herbs sauce.
This recipe is an easy and creative way to make your guests happy with your food. Adaptable to your taste and your kitchen equipment you can totally make your own adjustment with it.
Steamed salmon, orange juice reduction, simple herbs sauce.
This recipe is an easy and creative way to make your guests happy with your food. Adaptable to your taste and your kitchen equipment you can totally make your own adjustment with it.
Cooking Instructions
- 1
Cut the salmon filet in four steak of nearly 150 grams each. Dispose into an oven dish with the grape seeds oil some salt and black pepper.
- 2
Warm your oven in steam position at 100°C.
- 3
For the preparation and cooking of the bulgur wheat you need to boil the double amount of water than the bulgur.
Put on the burner a high pan with 0,8 L of salty water.
Throw the bulgur inside when its boiling, reduce the fire and keep stiring until the bulgir has absorbed all the liquids, swith off the fire and cover the high pan. - 4
For the sauce part the job to do is very easy, First thing to do is to put the orange juice on the fire in a high pan and let is reduce of nearly half of its quantity, the flavor will concentrate and it will have an soft sour sensation which will match perfectly ith the salmon. Then add the cream, stir and seasoned at your conveniance.
- 5
The simplest things to do is for now, blend all the herbs together with the olive oil. If you don't have a blender or a cutter you can cut everything finely with your kitchen knife and mix in a bowl with the olive oil.
- 6
Cook the salmon during 12 minutes in the steam oven.
- 7
Finalize the bulgur wheat with a forc and the unsalted butter
- 8
Get your plates ready:
- Dress some bulgur in the middle of the plate
- Put the salmon on the top of it
- design your plate as your conveniance with the orange juice sauce and the herb sauce. - 9
Bon appétit !!
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