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salmon steaks with citrus fruit and rice pilaf.

That is a great pleasure for the senses.
First things first. I
at Christmas unlike the female world is not fattening, first because afternoon arrival at the 24 still in trouble to buy the latest gifts and then because it is essentially a time when so much work and stress is the master, so in the weeks preceding and following the mountains are often disposed of anxiety and nervous this time, so my caloric balance is often negative, fortunately .
I certainly did not let slip the sweets, but not digesting anything by the nervous things I can eat only genuine ... I would say that Pandora and panettone are out for me in the Christmas period, I refer of course with tons of chocolate.
A food that I eat willingly and because it is the salmon, sooner or later leave the fins to me and I will look at doing Poldo le fusa e tirando fuori le unghie…mia madre lo sa e volentierissimo me lo prepara, lo adoro al sale, ma anche alla griglia, o semplicemente al vapore, così quest’anno mia madre ha colto la palla al balzo quando ha trovato una mega offerta di salmone intero, costava una bazzeccola e  la pezzatura di 4/5 kg…quando l’ho saputo ho cominciato a perdere le bave, inizialmente mia madre ne ha comprato uno e l’ha messo in freezer…poi mi sono offerta di cederle anche il ns…così ho un bel pescione di 4kg in freezer…
Mangiandolo spesso al sale volevo cambiare un po’ e ho trovato questa ricettina sul web qualche tempo fa, quando la lessi rimasi sorpresa ma…devo farlo fuori questo bel pescione no?Mi sono un po’ discostata dalla ricetta per quanto riguarda la tipologia di riso, invece del basmati (che in casa ns non entra) ho usato il riso thai, immaginando un piatto un po’ esotico.
Posso certamente dire che è il miglior piatto che io abbia preparato, Nicola l’ha mangiato tutto a una velocità folle, mangiandosi anche la mia metà porzione, lo considererei un piatto unico.

Ingredienti per due persone:
per il riso:

• 5 pugni di riso (chiedo venia ma io non peso mai il riso vado a pugni, 2 pugni per persona più uno per la pentola);
• olio d’oliva extra vergine.

for salmon:

• a small onion, 1 orange
• of which we will use both the peel and rind;
• 3 lemons, we will use the skin of all three and a half of the juice;
• 400g salmon (the recipe said threads, I had the steaks);
• a spoonful of chestnut honey;
• extra virgin olive oil;
• ginger powder, a pinch;
• salt.

The process is quite easy and fast, it must however be remembered that I had frozen salmon, so the cooking times are slower, so the flavors have blended much better. Toast the rice

in a pan with a little 'extra virgin olive oil, toasted once put it in a saucepan and add boiling water in such quantity as to cover the rice by at least two fingers, add the salt and stir for a moment, close the pot and put a weight above. Cook for a five, six minutes (depending on rice). Allow to rest covered.
Grate and squeeze the citrus lemon and orange.
Slice the onion very fine, then put on a frying pan with a little 'oil, wait for it to heat and put the two slices, cook one side and then, when you turn it, add the onion, cook a few times and then add the grated rind and a tablespoon of honey. Allow to simmer and adding the juice of the lemon and orange, to which I added salt, so do not forget. Cook for a few minutes, until the juice is not a bit 'tight, add a pinch of ginger.
Compose the dish, arrange the rice, salmon, and the outline of citrus.
Besides being a very simple and quick dish, let's say in about twenty minutes it is ready, has the advantage of being easy to digest grease and a lot of salmon.
with this recipe I would like to participate in the contest, by Cinzia.

contest And even this, because I think this dish is worth ...