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Creamy black rice with diced steamed salmon and drops of ali oli

Rice40 minutes4 people450 calories
1/52/53/54/55/5 (50 votes)
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By Irene Arcas

Mmmmmmm and just read it ... is that you want to try this platazo, eh? Creamy black rice with diced steamed salmon and drops of ali oli. It's delicious. It is eye-catching. original and do you know the best? Easy and inexpensive.

In addition, now they already sell broths prepared to make rice (seafood, meat and black) in many supermarkets. This makes our task much easier if we are in a bit of a hurry and gives it a good flavor.

We are going to take advantage of the cooking of the rice in the glass to put some diced salmon marinated in the varoma, but it can also be any other fish that you want. Surely the emperor, dogfish or cod are great too. To give the fish a different touch, we are going to marinate it for an hour (if you have that time) and if not, then directly, in a marinade of mustard, honey, soy sauce and Worcestershire sauce.

And finally, a little bit of aioli mayonnaise to combine with our black rice, which is great for you.

Creamy black rice with diced steamed salmon and drops of ali oli

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Creamy black rice with diced steamed salmon and drops of ali oli. It's delicious. It is eye-catching. original and do you know the best? Easy and inexpensive.

Creamy black rice with diced steamed salmon and drops of ali oli
  • Irene Arcas
  • Kitchen: Spanish, International
  • Recipe type: Rice dishes
  • Calories: 450
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

black rice

  • 2 cloves of garlic
  • 70 g of onion in pieces
  • 50 g of red pepper
  • 50 g of green pepper
  • 50g frozen round green beans
  • 70 g of tomato paste
  • 200 g of round rice
  • 700 g of broth to make black rice (substitute for seafood broth + 2 bags of squid ink)
  • 1 / 2 teaspoon salt

marinated salmon

  • 200 g fresh salmon in thick cubes without skin or bones
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce (type Perrins, worcestershire ...)
  • 2 teaspoons mustard
  • 2 tablespoons honey
  • a pinch of coarse salt
  • freshly ground pepper to taste

Aioli mayonnaise

  • 175 g mild olive oil
  • 50 g of sunflower oil
  • 1 garlic clove
  • 1 egg
  • juice of 1/2 lemon
  • 1 / 2 teaspoon salt

Preparation

  1. MARINATED SALMON

    Season the salmon. We put all the ingredients of the marinade in a bowl and stir well. Add the salmon to the bowl, stir very well so that it is impregnated on all sides. Cover well with plastic wrap and let it rest. Ideally, 1 hour or more. But if we don't have time we can do it directly.

  2. ALI OLI MAYONNAISE

    We put a jar on the lid and weigh both oils. We booked.

  3. We put the garlic clove in the glass and chop 3 seconds, speed 7. We lower the remains and repeat the operation, 3 seconds, speed 7. 

  4. We add the egg, the lemon juice and the salt. We program 20 seconds, speed 4. We program 3 minutes, speed 4 and we are pouring the oil from the jar very slowly over the lid so that, when it falls into the glass through the beaker, it emulsifies. We withdraw and reserve.

    We rinse the glass a little and dry with a little kitchen paper.

  5. BLACK RICE

    We put the garlic cloves, the onion, the crushed tomato, the red pepper, the green pepper and the oil in the glass and chop 4 seconds, speed 5.

    We add the green beans and program 10 minutes, 120º, speed 1. 

     

  6. Add the rice and fry 3 minutes, temperature 120º, turn to the left, speed 1. 

     

  7. We add the broth into the glass.

    Place 1/2 sheet of parchment paper (greaseproof paper) on the varoma tray and place the salmon on top. We close the varoma container and place it on top of the glass.

    We program 18 minutes, temperature 100º, turn to the left, speed 1.

     

  8. We serve the rice on the base, place a few cubes of the salmon with a few flakes of salt on top and finally a few drops of the ali oli mayonnaise. Sprinkle with parsley (optional).


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