I attempt to cook a decent meal at least 1 to 2 times a week.
Groceries are almost dependent on offer-of-the week the supermarket has to offer.
However, I do try to include a more ‘luxurious’ ingredient or two per week to reward ourselves, just like the salmon in this instance.
This combination is spontaneous really. No idea how it came about. Salmon and cheese worked.
I don’t understand the fear of chefs to mix cheese and fish in general. Really, perfectly cooked fish and melted cheese taste so good together.
- 2 cups of cooked rice (short grain or Asian type is ok)
- 1 1/2 tbsp of tomato puree
- 2 medium tomatoes
- 100 g of shaved Cheddar / Parmesan cheese
- 300 g of salmon fillet, washed, pat dry, seasoned with black pepper & salt, cut into cubes
- 1 chopped shallot and garlic each
- some drinking water to dilute the tomato paste
- Tomato paste preparation:
Heat up a good tbsp of olive oil, throw in shallots then garlic to sweat until fragrant (not brown). Add in tomato cubes to sweat and a dash of water to accelerate the process until the tomatoes are somewhat rendered. Add in tomato puree to mix in until the paste is thickened to your liking. Season it with salt & crushed black pepper.
- Sear the salmon cubes on at least 2 sides until light brown, but not cook through as you still need to bake them in the oven later on.
- Now, add in cooked white rice into the freshly prepared tomato paste to coat evenly –> tomato rice
- Layered the tomato rice onto a tray lined with aluminium foil. Top it off with seared salmon cubes and shaved cheese of your choice.
- Cover the tray top with aluminium foil.
- Bake it for about 15 mins at 180 deg C until the cheese is melted and salmon is just cooked through.