Rice with Salmon and Salmon Caviar
Region: Italy
Category: Rice, Couscous, and Other Grains
Season: Any
Difficulty: Easy

Orange salmon caviar, while expensive, makes this already luscious dish even more elegant.  Perfect for a time-pressed yet special occasion.  This recipe requires some handiwork, that is, you will garnish the final dish in an attractive way so the salmon caviar sits on top of the salmon rice with a circle of chopped parsley and a circle of egg surrounding it.

[photo: Clifford A. Wright]

Yield: Makes 2 to 4 servings
Preparation Time: 20 minutes

2 tablespoons unsalted butter

1 hard-boiled large egg, shelled and very finely chopped

1 small onion, finely chopped

1 garlic clove, finely chopped

3 tablespoons finely chopped fresh parsley

1 cup short grain rice (Arborio), rinsed in a strainer

1 1/3 cups tepid water

1 teaspoon salt

6 ounces salmon fillet, skinned, and cut into small pieces

3 fresh sage leaves (see note)

2 tablespoons salmon caviar

1. In a heavy, 2-quart saucepan with a heavy tight-fitting lid, melt the butter over high heat, then cook the onion, garlic, and 1 tablespoon parsley until sizzling, stirring, about 3 minutes.  Add the rice and cook 1 minute.  Pour in the water and salt, stir, and then fold in the salmon fillet pieces and sage leaves.  Bring the water to a boil, then reduce the heat to very low, cover and cook until the water is absorbed, about 12 minutes.

2. Transfer the rice to individual serving bowls and remove the sage leaves.  On top of the rice, in the center, sprinkle the chopped egg to form a circle.  In the middle of the egg place a dollop of salmon caviar.  Surround the egg with a circle made from the remaining 2 tablespoons parsley.  Serve immediately.

Variation: 

Note:  omit the fresh sage leaves if you don't have any rather than using dried.

Posted: 12/28/2006