Seared Salmon with Creamy Leek Rice
Golden-seared salmon fillets over rice folded with soft leeks and a cream pan sauce built from the fond. A comforting stovetop dinner that stays high in protein.
- Total
- 45 min
- Prep 10 · Cook 30 · Rest 5
- Serves
- 1
- Difficulty
- Medium
You'll practice: Searing · Absorption rice
- Savory
- Stovetop
- Oven
Instructions
-
Rinse the 150 g riz under cold running water until the water runs clear, then drain well. Trim the 2 poireaux, halve them lengthwise, and slice into 1 cm half-moons. Rinse the slices in a bowl of cold water to release grit, then drain. Pat the 300 g saumon dry with paper towels and season both sides with half the salt and half the black pepper.
~10 min
Rinsing rice removes surface starch, preventing the grains from turning gluey when cooked.
-
Heat 1 tbsp olive oil in the large non-stick pan over medium-high heat until it shimmers. Lay the saumon in skin-side down and sear undisturbed for 4 minutes, until the skin is crisp and releases easily. Flip and cook 2 minutes more, until the flesh is opaque at the edges but still slightly translucent at the center. Transfer to a plate.
~6 min
Searing skin-side down in a hot pan dries the skin and triggers Maillard browning for crispness.
Pat the salmon very dry and start it skin-side down in a hot pan; a dry surface is what gives you a crisp skin instead of a steamed one.
Searing Pat the fish very dry and lay it skin-side down in a shimmering pan; don't move it until the skin releases easily, about 4 minutes.
-
While step 2 cooks
While the saumon sears, combine the drained riz, 350 ml water, and the remaining salt in the medium saucepan. Bring to a boil, then cover, reduce the heat to low, and simmer 15 minutes, until the water is absorbed and the grains are tender. Pull the pan off the heat and let it stand covered 5 minutes.
~15 min
The absorption method traps steam, letting rice cook evenly and become tender without stirring.
Absorption rice Use a tight-fitting lid and low heat; resist stirring, and let the rice stand covered after cooking so steam finishes it.
-
Pour off all but a thin film of fat from the large pan, leaving the browned bits. Add the poireaux and cook over medium heat for 6 minutes, stirring, until soft and sweet. Pour in the 100 ml crème and scrape the fond from the bottom of the pan. Simmer 2 minutes, until the sauce thickens enough to coat the spoon.
~8 min
Deglazing the fond with cream dissolves browned bits, adding deep flavor and thickening the sauce.
-
Fluff the rested riz with a fork and fold it into the pan with the creamy poireaux until evenly combined. Nestle the seared saumon on top, spoon some sauce over each fillet, and warm through for 2 minutes, until the salmon reaches 63°C at the thickest point.
~2 min
Folding rice into the creamy leeks distributes fat and flavor without crushing the grains.
-
Rest the pan off the heat for 5 minutes so the salmon juices settle, then divide the rice between two plates and top each with a salmon fillet.
~5 min
Resting the salmon lets juices redistribute so they don't run out and dry the fish.