Ingredients

For the Salmon:

• 4 salmon fillets (6-8 oz each, skin-on or skinless)

• 1 tbsp olive oil

• Salt and black pepper, to taste

• Lemon wedges (for garnish)

For the Dill Cream Sauce:

• 1 cup Debic Culinaire Original Cooking Cream

•1 tbsp butter

• 1 shallot, finely minced

• 1 garlic clove, minced

• 1/4 cup fresh dill, finely chopped

•1 tbsp lemon juice

• 2 tbsp red caviar (plus extra for garnish)

• Salt and white pepper, to taste

Instructions

1. Prepare the Saffron Rice

• Rinse the rice under cold water until the water runs clear.

• Heat the stock or water in a saucepan until warm, then stir in the saffron threads and let steep for 5 minutes.

• In a separate saucepan, melt butter over medium heat. Add the rinsed rice and toast for 1-2 minutes, stirring frequently.

• Pour the saffron-infused stock over the rice, season with salt, and bring to a boil. Cover, reduce heat to low, and simmer for 15-18 minutes until the liquid is absorbed. Remove from heat and let rest for 5 minutes before fluffing with a fork.

2. Cook the Salmon:

• Preheat a grill pan or outdoor grill to medium-high heat.

• Brush salmon fillets with olive oil and season with salt and black pepper.

• Grill the salmon for 4-5 minutes per side, starting skin-side down (if applicable), until the flesh is firm and has nice grill marks.

3. Make the Dill Cream Sauce:

• In a saucepan, melt butter over medium heat. Add the minced shallot and garlic, and sauté until softened and fragrant (1-2 minutes).

• Reduce the heat to low, stir in the heavy cream, and simmer gently for 3-5 minutes until slightly thickened.

• Stir in fresh dill, lemon juice, and red caviar, then season with salt and white pepper to taste. Simmer for another minute and keep warm.

For the Saffron Rice

• 1 cup basmati rice

• 1 3/4 cups chicken or vegetable stock (or water)

• 1/4 tsp saffron threads

• 1 tbsp butter

• Salt, to taste

Product in this recipe

DEBIC CULINAIRE

Dairy Cooking Cream

20% Fat, 1L x 6

4.Plate and Serve

• Arrange a portion of saffron rice on each plate. Place the grilled salmon fillet next to or atop the rice.

• Generously spoon the dill cream sauce over the salmon and garnish with a small dollop of red caviar on top.

• Add a lemon wedge and a sprig of fresh dill for a finishing touch.

You'll also love

Chicken Nouille Pasta

Freekeh Risotto with Lamb Shank

Macaroni Béchamel

Explore our Product Range

We understand the challenges that come with using dairy and make sure our products are very practical to use.