Hot Smoked Salmon
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Martha Stewart Living, July/August 2000
- Yield Serves 4
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Ingredients
- 2 1/4 cups white rice
- 3 tablespoons dried rosemary
- 3 tablespoons dried dill
- 1 one-pound salmon fillet, cut into 4-ounce pieces
- Kosher salt and freshly ground black pepper
- 4 large radicchio leaves
- 1/4 cup Arugula Pesto
Directions
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Fill a paella pan or flat-bottomed wok with enough rice to make a 1-inch layer. Mix the herbs into rice.
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Season the salmon with salt and pepper. On a grill rack or 8 skewers large enough to overhang the rim of the pan and sprayed with cooking spray, place the fillets and cover with a dome-shaped lid.
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Cook the salmon over moderately low heat for about 15 minutes, or until firm to the touch. Place each fillet in a radicchio leaf and drizzle pesto over them.
Oven, stove top, grill? And what happens to the rice?
Awesome! But can you cook that rice after and eat it with the salmon? Or is it no good and do you throw it away?