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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Wednesday, April 11, 2012

Pan-fried Salmon, Spanish rice with Cilantro Oil by Steven Dolby















(Serves 4 people)
INGREDIENTS
1 Cup basmati rice
1 3/4 Cup cold water
Salt (pinch)
Ground black pepper (pinch)
SPANISH RICE
Celery (one stalk)
1/2 Medium red onion
2 Garlic cloves
Thin aparagus (your choice how much)
1 Can diced tomatoes (good quality)
2 Tsp chili powder
3 Tsp dried oregano
5 Tsp cumin
2 Tsp hot sauce (your choice)
Salt & pepper (to taste)
Sugar (pinch)
Fresh thyme (pinch)
Fresh Italian flat leaf parsley (pinch)
1/2 Cup water
CILANTRO OIL
20g Fresh cilantro (blanched)
1/4 cup E V olive oil
2 Tsp red wine vinegar
Salt & pepper (to taste)
OTHER INGREDIENTS
4 6oz filet of salmon (your choice)
Olive oil

© STEVEN DOLBY 


1 comment:

  1. Tried this and I like your Spanish rice technique, the texture is much better than cooking the aromatics together with the rice.
    Thank you mate!

    ReplyDelete