Coriander stuffed Label Rouge Scottish salmon with Black Venere Rice

(Serves 4) :

  • 4 x 160 g skinless Label Rouge Scottish salmon portions
  • 4 coriander sprigs
  • 1 onion
  • ½ stem lemon grass
  • ¼ salt preserved lemon
  • 240 g Venere rice (black rice)
  • 60 g butter
  • 5 cl olive oil
  • Salt and ground pepper

Preparation: 30 min + 2 h marinating time
Cooking: 40 min

Peel and chop the onion.  Soften for 10 minutes in a pan with a dstsp olive oil.  Leave to cool.  Separate the leaves from the coriander and put in a mini processor with the chopped lemon grass, lemon (cut into small pieces) and cooked onion.  Season with salt and pepper and blend for 1 minute to obtain a rough paste.  
Open the salmon portions in half to create a pocket.  Stuff with the coriander paste and roll in cling film.  Place in the fridge for 2 hours. 
Cook the Venere rice as indicated on the packet.  Drain and refresh with cold water. 
Fry the salmon portions in the remaining olive oil over a medium heat for 4 to 5 minutes. 
Melt the butter in a pan over a gentle heat and add the rice to reheat for a few minutes.
Serve the salmon portions with hot rice.