Salmon with Creamy Leek Rice, Green Peas & Leek Oil

In a small bowl, combine the soy sauce, minced garlic, lemon zest, a little salt, and freshly ground black pepper.

Place the salmon fillets in a shallow dish, skin side up, so that the flesh is in contact with the marinade. Leave to marinate while you prepare the other components

Bring a pot of water to a boil. Add the green peas and blanch briefly until bright green and just tender.

Drain immediately. If you want to preserve their vibrant colour, transfer them to ice water, then drain and set aside. Reserve the boiling water to prepare the leek oil.

Using the same boiling water, blanch the green parts of the leek until softened and vibrant in colour. Drain well and squeeze out as much excess water as possible.

Weigh the blanched leek greens. For every 50 g of leek greens, use 100 g of sunflower oil. Transfer the leek greens and sunflower oil to a blender. Blend thoroughly until the mixture is smooth and intensely green

Line a fine-mesh sieve with two layers of cheesecloth and place it over a clean container. Pour in the mixture and leave it to strain naturally. Chef’s tip: Avoid pressing the mixture through the cloth if you want a clearer, cleaner green oil. Allow gravity to do the work.

Rinse the Baldo rice under cold water and drain well.

Finely chop the onion, garlic, and white part of the leek.

Heat a little olive oil in a saucepan over medium heat. Add the onion, garlic, and leek, then sauté gently until softened without allowing them to brown. Add the rinsed rice and stir for 1–2 minutes, coating the grains in the aromatic mixture.

Pour in 400 ml of boiling water and add the lemon juice and salt. Stir gently, bring back to a simmer, then cover with a lid and reduce the heat. Cook until the rice has absorbed most of the liquid and is nearly tender.

Check the texture as it cooks. If the rice becomes too dry before it is fully cooked, add a little more hot water and stir gently. Continue cooking until the rice is tender and has a creamy, risotto-like consistency rather than being completely dry and separate.

Chef’s tip: Baldo rice works beautifully for this preparation. If you prefer a more traditional risotto texture, you can use Arborio rice instead. Add hot liquid gradually as needed and stir more frequently to release the starch

Preheat the oven to 200°C (400°F)

Remove the salmon from the marinade and turn the fillets skin side down in an ovenproof dish. Place a slice of butter mixed with finely sliced spring onion on top of each fillet.

Wet a sheet of baking parchment, squeeze out the excess water, and carefully cover the salmon with it. Bake for approximately 12–18 minutes, depending on the thickness of the fillets, until the salmon is cooked through but remains moist and tender.

Chef’s tip: Cooking time depends on the size and thickness of the salmon. Check the thickest part rather than relying on time alone. The fish should reach a safe internal temperature of 63°C (145°F).

If desired, arrange leek rounds in a small ovenproof dish with a little olive oil, salt, and pepper. Roast alongside the salmon until tender and lightly caramelised. Check them regularly, as thinner slices will cook more quickly and may need to be removed before the salmon is ready.

Once the rice is tender and creamy, remove it from the heat and let it rest, covered, for a few minutes. Stir gently before serving. If necessary, add a splash of hot water to restore its creamy consistency. Warm the blanched peas if needed.

Spoon the creamy leek rice into the centre of each plate and spread it into a neat round. Place the baked salmon on top of the rice. Arrange the green peas over and around the salmon, then add the roasted leek rounds if using. Finish with the homemade green leek oil, drizzling it around the rice and across the plate for a vibrant, elegant presentation. Serve immediately while the rice is hot and creamy.