Salmon with Pesto and Rice

(serves 4 – 6)

• 2 tsp. pine nuts

• 750 g salmon fillets, each about 12 cm stick, cut into 2.5 cm pieces

• 90 g store-bought pesto

• 2 tsp. butter

• 2 shallots, finely chopped

• 500 g small white boiling onions, peeled and quartered

• 1 cup (220 g) long-grain white rice

• 2 1/2 cups (625 ml) fish stock

• 2/3 cup (160 ml) dry white wine

• 500 g cherry tomatoes, halved

• Salt and freshly ground pepper.

1 Preheat an oven to 180 ⁰C. Spread the pine nuts on a baking sheet and bake, stirring occasionally, until lightly roasted, 3 – 5 minutes. Set aside.

2 In a bowl, toss together the salmon and pesto, coating the fish evenly. Set aside.

3 In a 4l heavy-bottomed stem pot over medium heat, melt the butter. Add the shallots and onions and sauté, stirring, until the shallots are translucent, about 5 minutes. Add the rice, fish stock and wine and stir well. Bring to a simmer. Reduce the heat to medium-low, cover and simmer gently for 15 minutes.

4 Spread the pesto-coated salmon and the tomatoes evenly over the rice without stirring. Cover and cook over low heat until the rice is tender and the salmon is cooked through, 25 – 30 minutes. Season to taste with salt and pepper.

5 To serve, spoon into warmed shallow bowls and sprinkle with roasted pine nuts. Serve immediately.

My Tips:

• Serve with slices of roasted garlic bread and garnish with fresh basil springs.

Source: „Stews“ Willams – Sonoma Kitchen Library, Time- Life custom publishing, 1995