Poached Salmon with Rice Pilaf and Roasted Pepper Coulis
Craving a gourmet meal at home? Try out this exquisite Poached Salmon with Rice Pilaf and Roasted Pepper Coulis recipe by Chef Bryan Woolley! 🍽️🐟🌶️ The tender salmon is poached to perfection in a flavorful liquid, while the rice pilaf is infused with buttery mushrooms and fragrant spices. And the roasted red pepper coulis adds a burst of vibrant color and tangy sweetness to the dish. 😍🔥 Perfect for a special occasion or a fancy dinner date night in. Get the full recipe on my blog and elevate your home cooking game! #ChefBryanWoolley #SalmonRecipe #GourmetDinner #HomeCookingDelights 🍴🔝
Ingredients
1 salmon fillet, cut into 4-6 oz portions
For the Poaching liquid:
2 cups white wine
2 cups chicken stock
2 bay leaves
1 lemon quartered
1 bunch parsley
2-3 sprigs thyme
2 sprigs rosemary
For the Rice Pilaf:
8 tbsp butter
2 tbsp cooking oil
1 small onion diced
2 cups sliced mushrooms
1 cup Orzo
2 cups white long rice
5 cups chicken stock
1 tsp salt (or as needed)
1 tsp black pepper
1/8 tsp ground coriander
1/2 tsp ground mustard
1/2 tsp celery salt
1/2 tsp paprika
1/4 tsp turmeric
1/8 tsp cayenne pepper
Roasted Red Pepper Coulis:
1 small onion diced
3 garlic cloves
4 red bell peppers, roasted
1 1/2 cups chicken stock
Instructions
1
To poach the salmon, place the poaching liquid ingredients in a large pan and bring to a simmer. Add the salmon portions into the poaching liquid, making sure they are completely covered. Poach for approximately 10 minutes or until cooked through.
2
To make the rice pilaf, melt the butter in a large pan and add the oil, diced onions, and mushrooms. Saute for about 5 minutes or until the mushrooms cook down. Remove the oil and mushroom/onion mixture to a large bowl and set aside.
3
Add the orzo and rice to the pan and toast until the orzo is golden brown. Add the mushroom/onion mixture back to the pan and stir to coat the rice with the butter mixture.
4
Pour in the chicken stock, cover, and simmer until the rice is fully cooked and the liquid is absorbed. Once cooked, fluff the pilaf with a fork and let it stand for 5 minutes before serving.
5
To make the roasted red pepper coulis, heat a pan on the stove and add enough cooking oil to lightly coat the bottom of the pan. Add the diced onion and garlic and saute until the onions are translucent.
6
Add the roasted red peppers and chicken stock to the pan and simmer for 10-15 minutes.
7
Use an immersion blender to puree the coulis until smooth. Simmer to reduce and thicken if needed.
8
Serve the poached salmon with the rice pilaf, roasted red pepper coulis, and your favorite vegetable on the side. Enjoy Chef Bryan Woolley's delicious and elegant dish!
