Salmon, Liquorice Rice & Curly Kale

$Following on from the combining of ingredients based on their volatile compounds, I thought I’d give the Salmon & Liquorice combination a go. I found a recipe for liquorice rice here and thought that would be a good accompaniment to the salmon, as well as being straightforward to make. In addition, I’ve never cooked curly kale before, so that was the veggie element to the dish sorted. Salmon, Liquorice Rice & Curly Kale (serves 2): 2 Salmon Fillets 150g Basmati Rice Liquorice Root (or stick) 2 Handfuls of Curly Kale 1 small onion, sliced 1 clove garlic, sliced 2 knobs of butter 1tsp Dijon mustard Boil some water and stick the liquorice root in, breaking it in a couple of places to allow it to flavour the water better. Put the rice in the boiling water and set a timer for 12 minutes. Whilst the rice is cooking, put the sliced onion and garlic in another pan with a knob of butter over a medium heat. Then stick a frying pan on a medium heat, with a splash of oil and the other knob of butter. Once the oil’s heated up, place the salmon fillets in the pan about 8 mins left on the timer). Once the onion and garlic have softened (with about 4 mins left on the timer), put the curly kale in with them and stir. Turn the salmon over for the last couple of minutes, stir the mustard into the curly kale and drain the rice. Serve. Unfortunately, the liquorice didn’t really flavour the rice that well at all, so I didn’t get to taste how well the salmon and liquorice combination worked. I think I’ll have to try and make some kind of liquorice sauce with pontefract cakes or something to pour over the salmon. I was quite impressed with the curly kale, though. I really liked the flavour and will definitely cook it again, especially as it’s supposed to be very good for you. If anyone knows any good ways of using liquorice root, let me know, as I still have one left over!$ shapeimage_1_link_0

Monday, 31 March 2008

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