Seared Salmon with Creamy Rice & Wilted Spinach
A signature fine-dining creation by Chef Avtar Singh Rana
A beautifully seared salmon fillet layered over wilted spinach and a molded round of creamy Parmesan rice, finished with a delicate tuile, microgreens, edible flowers, and a light lemon-butter sauce.
1. Ingredients
Yield: 4 portions
A. Seared salmon
4 salmon fillets, 170–200 g each, skin-on
2 tbsp olive oil
30 g butter
2 garlic cloves, crushed
2 sprigs fresh thyme
Salt and freshly cracked black pepper
Lemon zest and a little lemon juice
B. Creamy Parmesan rice
250 g Arborio rice
900 ml warm vegetable or fish stock
1 small shallot, finely chopped
1 tbsp olive oil
40 g butter, divided
60 g freshly grated Parmesan
50 ml cream (optional)
Salt and white pepper, to taste
C. Wilted spinach
250 g fresh baby spinach
1 tbsp butter
1 garlic clove, finely minced
Salt and black pepper
A few drops of lemon juice
D. Lemon-butter sauce
100 ml fish stock
50 ml dry white wine
1 tbsp lemon juice
60 g cold unsalted butter, cubed
Salt and white pepper
E. Garnish
Parmesan tuile or savory lace tuile
Microgreens
Edible flowers
Fresh herb oil, optional
2. Cooking method
Step 1 — Pan-sear the salmon
Pat the salmon skin completely dry. Season with salt and pepper. Heat olive oil in a skillet and place the salmon skin-side down. Press gently for the first 15–20 seconds, then cook for 4–6 minutes, depending on thickness.
Turn, add butter, garlic, and thyme, and baste for 1–3 minutes until cooked to your preferred doneness. For food safety, the USDA recommends 145°F (63°C) in the thickest part.
Step 2 — Prepare the creamy rice
Sweat the shallot in olive oil and 15 g butter. Add the rice and toast for 1–2 minutes. Add warm stock gradually, stirring frequently and allowing each addition to absorb.
Cook for 16–20 minutes until tender but slightly firm in the center. Finish with the remaining butter, Parmesan, and cream if desired. The rice should be creamy enough to settle gently into a ring mold.
Step 3 — Wilt the spinach
Melt the butter over medium heat. Add garlic and cook briefly without browning. Add spinach in batches and toss for 1–2 minutes until just wilted. Season with salt, pepper, and a few drops of lemon juice.
Drain any excess liquid so the spinach does not loosen the rice or dilute the sauce.
Step 4 — Make the lemon-butter sauce
Reduce the white wine and fish stock until approximately one-third of the original volume remains. Add lemon juice, lower the heat, and gradually whisk in the cold butter cubes.
Season lightly. Keep warm without boiling, as high heat can cause the sauce to split.
3. Exquisite plating — Chef Avtar’s signature style
Rice foundation: Fill a round ring mold with creamy rice in the center of a warm white plate. Press gently and lift the mold carefully.
Spinach layer: Arrange the wilted spinach evenly over the rice cylinder.
Salmon centerpiece: Position the salmon on top, with its crisp skin facing upward.
Height and texture: Insert a Parmesan lace tuile behind the salmon at a slight angle.
Fresh garnish: Add a small cluster of microgreens and one or two culinary-grade edible flowers.
Sauce finish: Spoon lemon-butter sauce in a fine crescent around the rice. Add a few drops of herb oil for color contrast.
Final check: Wipe the rim, maintain clean negative space, and serve immediately.
Chef’s professional tips
Crispy skin: Dry the salmon thoroughly and avoid moving it while the skin is searing.
Creamy rice: Add stock gradually and finish with butter and Parmesan just before service.
Balanced flavors: Lemon-butter sauce cuts through the richness of the rice and salmon.
Elegant plating: Keep the rice, spinach, and salmon in distinct layers for height and visual definition.
Allergen awareness: This recipe contains fish and dairy; the optional wine may also require consideration for individual dietary preferences.
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