Mediterranean cuisine

Easy

Crispy Skin Salmon with Mejadra Rice and Dill Labneh

Name: Crispy Skin Salmon with Mejadra Rice and Dill Labneh
Prep time: 20 min
Cook time: 1 hr 30 min
Total time: 1 h 50 min
Yield: 2 servings
Cuisine: Mediterranean Moroccan
Ingredients: ㅤ Salad; 1 cup Watercress; 5 small Cherry tomato; 2 small Cherry radish, sliced; 1 small Shallot, sliced; 1 medium Habanero chile, diced (cooked with boiling water for 20 sec, and put it in the ice water.); 1 medium Persian cucumber, sliced; 2 sprigs Parsley; ㅤ ㅤDill Yogurt Sauce; 8 oz. Greek yogurt; 2 cloves Garlic, minced; 1 tbsp. Dill; 1/4 cup Extra virgin olive oil; 1 large Lemon, juiced; 1/4 tsp. Salt; 1 tsp. Ground black pepper; ㅤ ㅤFor The Rice; 1 tbsp. Butter; 1/2 cup Yellow onions, diced; 1 tsp. Saffron; 2 cup Long grain rice; 1 tsp. Thyme, chopped; 2 slices Bay Leaves; 1 tbsp. Garlic minced; 3 cup Chicken broth; 1/2 tsp. Salt; ㅤ ㅤMarinade the salmon; 12 oz. Salmon; 1 tsp. Fennel Seeds; 2 tsp. Corriander

Chef Rigo Salas

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Crispy Skin Salmon with Mejadra Rice and Dill Labneh

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A mouthful of flavor and freshness, this crispy skin salmon dish just ties up really well. The key ingredients of fresh crispy skin salmon, dill yogurt dip and, wow, an explosion in your with the spice and lentils of the onion in the Mejadra rice. Check out my Moroccan secret on how to create super fluffy rice.

Recipe

PRE TIME: 20 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 1 hr 50 min

2 SERVING

Ingredients:

ㅤ Salad
1 cup Watercress
5 small Cherry tomato
2 small Cherry radish, sliced
1 small Shallot, sliced
1 medium Habanero chile, diced (cooked with boiling water for 20 sec, and put it in the ice water.)
1 medium Persian cucumber, sliced
2 sprigs Parsley
ㅤ ㅤDill Yogurt Sauce
8 oz. Greek yogurt
2 cloves Garlic, minced
1 tbsp. Dill
1/4 cup Extra virgin olive oil
1 large Lemon, juiced
1/4 tsp. Salt
1 tsp. Ground black pepper
ㅤ ㅤFor The Rice
1 tbsp. Butter
1/2 cup Yellow onions, diced
1 tsp. Saffron
2 cup Long grain rice
1 tsp. Thyme, chopped
2 slices Bay Leaves
1 tbsp. Garlic minced
3 cup Chicken broth
1/2 tsp. Salt
ㅤ ㅤMarinade the salmon
12 oz. Salmon
1 tsp. Fennel Seeds
2 tsp. Corriander
1 tbsp. Extra virgin olive oil
1/2 tsp. Salt
ㅤㅤ ㅤㅤFor The Onion
3 tbsp. Extra virgin olive oil
1½ large Onion
1 tbsp. Butter
1 tsp. Salt
1 tsp. Cumin seed
1 tbsp. Curry powder
1 tbsp. Brown sugar
1/2 cup Lentils
ㅤ ㅤCook The Salmon
2 tbsp. Extra virgin olive oil
ㅤ ㅤSalad Seasoning
1/2 large Lemon, juiced
1 tbsp. Extra Virgin Olive Oil
1/8 tsp. Salt
1/8 tsp. Pepper

Directions:

Step 1

in a bowl mix all the 【Salad】ingredetns together.

Step 2

Whisk all the 【Dill Yogurt Sauce】 ingredients, check for seasonings and allow time to enhance flavor ( at least 15 min).

Step 3

In a medium-small pot, sweat the chopped onions, garlic, butter, and saffron on very low 5min. This will allow the saffron to bloom maximizing the yellow color and flavor.

Step 4

Turn the heat to low and add the rice to the pot. Stirring occasionally slightly toasting rice for another 3 minutes.

Step 5

When the rice is translucent, add the hot chicken stock with the chopped thyme and bay leaves. Cover and cook on low for 20 minutes.

Step 6

Cover with a paper towel first and cover with the lid, let rest for an additional 10 minutes.

Step 7

Lightly toast the coriander and fennel seeds in a pan on low heat for 5 minutes or until the spices are light brown and aroma is present from the pan. Crush the spices with the side of a chef's knife with pressure and motion (broken not pulverized seeds).

Step 8

Mix the spices in a small bowl with the olive oil and rub on the salmon fillets. Season with salt.

Step 9

On a separate large pot, sauté the sliced onions with butter and olive oil until they start to carmelize.

Step 10

Add the vadouvan (curry powder) and brown sugar cooking for 3min to maximize the spice flavor.

Step 11

Then add the drained cooked lentils and cook on medium-high heat for 3 minutes.

Step 12

Preheat a pan on medium heat then add olive oil. Place the salmon skin-side down once the pan just starts to smoke. Wait till bottom edges turn brown before carefully flipping salmon with a fish spatula. Cook on the other side lightly until medium-rare or desired doneness.

Step 13