Salmon with Pumpkin and Wild Rice Garnish

I am Gaga Gagnidze, the head chef at Glarros Old Town Hotel.
I have been working in the culinary field for 13 years, during which I have been involved in the opening and operation of various branded, international, and local hotels.
I have worked at international hotel brands such as Radisson, Hualing, Mercury, Holiday Inn, and others.
For several years, I lived and worked on the island of Cyprus, where I gained extensive and fascinating experience working with Mediterranean products.
After returning to my homeland, I participated in the opening of the “Asado Steakhouse”, where I encountered new challenges and mastered the technique of grilling meat products in Josper grill.
Currently, along with my culinary team, I strive to perfect and improve the delicious dishes on the menu of the “Gastromania” restaurant every day.
It is an incredibly rewarding feeling, the emotions shared by every satisfied guest.
I am grateful for the dedication and commitment of my culinary team. For them, every new day is a harbinger of exciting experiences and collective success.

Preparation Time

30-60 mn

Difficulty

Difficult

CAL

500+ calories

Type of Food

Main dish

Goes with

Borjomi with citrus & ginger flavor

Ingredients

Portions :

Salmon fillet

250 gram

black rice

100 gram

Pumpkin

100 gram

Olive oil

20 milliliter

Garlic

20 gram

Vegetable broth

50 gram

Salt

2 gram

pepper mix

2 gram

Microgreens

2 gram

Butter

30 gram

Lemon

50 gram

Sesame seed mix

3 gram

Parsley

15 gram

Soy sauce

10 milliliter

white onion

30 gram

Ginger

10 gram

step

Drizzle the salmon fillet with olive oil, season with salt and pepper, then sear it at 180°C (1.5 minutes on each side).

step

Rinse the black rice and cook it. Once done, add soy sauce, chopped parsley, lemon juice, and pepper. Sauté the pumpkin, white onion, garlic, and a bit of ginger until golden.

step

Add the vegetable broth, bring it to a boil, and then blend everything together.

step

For the sauce, bring 50ml of cream (18%) to a boil and cook until it thickens. Add lemon juice, zest, salt, and pepper.

step

To serve spread pumpkin puree on the plate, add the rice, and top with the salmon fillet. Pour the sauce over, sprinkle with sesame seeds and pumpkin seeds, and garnish with microgreens and thin slices of radish.

Serve

Enjoy your meal!

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