Steamed salmon with yellow pesto

Name: Steamed salmon with yellow pesto
Yield: 4
Ingredients: 1 large yellow peppers (about 400 g); 1 Garlic clove; 100 g Macadamia nut kernels; 50 ml yellow olive oil; 70 g peccorino cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp pink berries; 200 g Wild rice mixture; 600 g Salmon fillet; 1 Branch rosemary; 1 TABLESPOON Butter; 100 ml White wine

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

1 large yellow peppers (about 400 g)
1 Garlic clove
100 g Macadamia nut kernels
50 ml yellow olive oil
70 g peccorino cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp pink berries
200 g Wild rice mixture
600 g Salmon fillet
1 Branch rosemary
1 TABLESPOON Butter
100 ml White wine

Directions

1
For the pesto, clean and wash the peppers. Cut 1/4 pod into very fine cubes, dice the remaining peppers roughly. Peel and chop garlic. Puree coarse paprika, garlic, macadamia nuts and olive oil in a blender. Grate cheese.
2
Stir in cheese and fine paprika cubes. Season with salt, pepper and pink berries, let it stand. In the meantime prepare rice in boiling salted water according to package instructions. Wash salmon and cut into slices. Pluck rosemary a little smaller. Melt butter in a pan. Sauté the salmon briefly all around. Season with salt and pepper, add rosemary to the frying fat. Deglaze with white wine and 1/2 litre water, salt and bring to the boil briefly. Let fish simmer for 5-8 minutes.
3
Melt butter in a pan. Sauté the salmon briefly all around. Season with salt and pepper, add rosemary to the frying fat. Deglaze with white wine and 1/2 litre water, salt and bring to the boil briefly. Let fish simmer for 5-8 minutes. Season the pesto again and spread it on the fish slices. Serve rice and fish garnished with rosemary