Pan-fried Salmon & Basmati Rice with Coriander Oil

INGREDIENTS

1 salmon filet

1 cup Basmati rice (Thai rice will work too)

2-3 stalks celery - diced

1/2 red onion - diced

2 cloves garlic - minced

6-8 stalks asparagus - diced

3-4 tomatoes (preferably juicier types) - chopped

1 tbsp chili powder

1 tbsp cumin

2 tsp hot sauce

oregano leaves

thyme

parsley

coriander

olive oil

sugar

salt

ground black pepper

DIRECTIONS

1. Cook rice using a rice cooker or boil in a metal pot . Add salt and black pepper or butter to taste.

2. Leave in the fridge or aside to cool after rice is cooked..

3. In a frying pan and heat up 1/5 cup of olive oil at medium heat.

4. Gently saute the garlic then add the celery and red onion.

5. Saute until soft then add in tomatoes, make sure the moisture don’t evaporate away.

6. Add in chili powder, cumin, oregano leaves, black pepper, salt, sugar, hot sauce. Add seasoning to taste.

7. Cook for about 5 minutes and add in water if most of it has evaporated away then add in some thyme and parsley for flavoring.

8. Simmer for another 5 minutes then add asparagus.

9. Mix in the Basamti rice that has been cooled and gently fold the sauce in.

13. Quickly season the salmon filet with salt and olive oil then pan-fry it on medium heat.

14. Prepare the coriander oil by first blanching the coriander then add to a blender.

15. Add olive oil and blend until a soft puree texture.

16. Season the oil with salt and pepper then blend.

17. Plate the the salmon and rice and dab some coriander oil.