Michelin-Star Gluten-Free New Zealand Salmon & Wild Rice Bowls: A Cinematic Culinary Experience
Discover a delectable and cinematic gluten-free New Zealand Salmon & Wild Rice Bowls recipe, perfect for advanced home cooks. Experience mouthwatering flavors and exquisite presentation in this Michelin-star quality dish, complete with rich salmon fillets, wild rice, cherry tomatoes, avocado, basil, feta cheese, and toasted almonds. Immerse yourself in a world of aroma and taste, and savor every bite of this New Zealand-inspired meal.
Allergens
Fish, Dairy (Feta Cheese)
Ingredients
- 1. 4 (6 oz) salmon fillets, skin on 2. 1 cup uncooked wild rice blend 3. 2 cups mixed cherry tomatoes, halved 4. 1 avocado, sliced 5. 1/2 cup fresh basil leaves, roughly chopped 6. 1/2 cup feta cheese, crumbled 7. 1/4 cup toasted almonds, chopped 8. 3 tbsp extra virgin olive oil 9. Salt and pepper, to taste 10. Lemon wedges, for serving
Instructions
- Begin by cooking the wild rice according to package instructions until tender but still firm. Set aside.
- Season the salmon fillets with salt and pepper on both sides.
- Heat a non stick pan over medium heat and add 1 tbsp of olive oil. Sear the salmon fillets skin side down for about 4 minutes, then flip and cook for an additional 4 minutes or until cooked through. Set aside to rest.
- In a large bowl, combine the cooked wild rice, cherry tomatoes, avocado, basil leaves, feta cheese, and almonds. Drizzle with 2 tbsp of olive oil and season with salt and pepper, tossing gently to combine.
- To plate, divide the rice mixture among four bowls, placing it in a mounded shape in the center. Lay the salmon fillet on top of the rice, skin side up. Garnish with additional cherry tomatoes, avocado slices, and feta cheese crumbles.
- Serve with lemon wedges on the side for a burst of citrus flavor.
Chef’s Insight
The combination of flavors and textures creates a harmonious dish that will delight your senses.
Notes
Feel free to add other vegetables or herbs according to your preferences.