Steamed salmon with tomato chutney (for 4 persons)

Name: Steamed salmon with tomato chutney (for 4 persons)
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Tomatoes; 2 Onions; 100 ml Red wine vinegar; 50 g demerara sugar; 2 TEASPOONS Mustard seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small pot of basil; 200 g Wild rice mixture; 4 pieces (180 g each) Salmon fillet; 1 untreated orange; 300 ml dry white wine

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Tomatoes
2 Onions
100 ml Red wine vinegar
50 g demerara sugar
2 TEASPOONS Mustard seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small pot of basil
200 g Wild rice mixture
4 pieces (180 g each) Salmon fillet
1 untreated orange
300 ml dry white wine

Directions

1
For the chutney, wash and clean the tomatoes and, except for something to garnish, cut them into small cubes. Peel onions and finely dice one onion. Bring the tomatoes, diced onion, vinegar, sugar and mustard seeds to the boil in a saucepan and simmer at medium heat for about 10 minutes until everything thickens a little.
2
Season to taste with salt and pepper. Wash basil, shake dry, pluck leaves from the stalks and chop except for a little to garnish. Stir under the chutney. Cook rice in boiling salted water according to instructions on the packet.
3
Wash the fish, dab dry and season lightly with salt. Cut the remaining onion into strips. Wash the orange and cut into slices. Put onion strips and orange slices in a pan. Pour on wine, bring to the boil, place salmon slices next to each other on the onion strips and orange slices.
4
Steam in the closed pan at medium heat for about 10 minutes. Arrange rice, salmon and chutney on plates. Garnish with tomato and basil.