Citrus Salmon with Truffle perfumed Rice and Stir-fried Veggies with Roasted Pumpkin Seeds

Rice

2 cups water

1 cup of basmati rice

2 teaspoons truffle salt (or 1 ½ teas. regular salt) 1 tablespoon olive oil

Salmon

4 salmon fillets (roughly ½ pound each piece)

Trade East Citrus Grill Seasoning

1 orange, zest and juice

1 lemon, zest and half the juice

3 small white onions (fresh young onions), sliced very thin

1 teaspoon honey

1 tablespoon olive oil

Salt to taste

Vegetables

20 asparagus spears (thin, fresh, wild ones work best) use the top 2 inches

2 zucchini (preferably 1 green, 1 yellow), (thinly sliced)

1 can (16 ounces) sweet corn, drained

Roasted pumpkins seeds (see note)

1 tablespoon cooking oil (preferably sesame oil)

For the rice: Put the water in a saucepan to boil.

In a skillet, heat the oil over medium-high heat and toast the rice; stir several times, then add the boiling water. Add the truffle salt. Cover the pan turn down to low heat and cook until the rice is tender, 10-12 minutes. Remove from heat and let sit with the cover on for 10-15 minutes; set aside.

For the salmon: Rub the salmon with the seasoning. Put a spoon of olive oil in a nonstick skillet, when the oil is hot, place the salmon in the pan, let cook for 3 or 4 minutes on each side on low heat. Add the onions, and let cook for 2 to 3 minutes, stirring occasionally. Add the honey, zest and juice of the lemon and orange and let cook together for 2-3 minutes or until the juice is reduced. Remove from heat, and rest 3-5 minutes before plating.

For the veggies: Heat oil in skillet, stir-fry asparagus and sprinkle with some of the citrus seasoning while cooking. Drain and remove from the pan, put in a bowl and set aside. Repeat process with the zucchini, let cook for 2 to 3 minutes, drain, add to the bowl and set aside. Repeat again with the corn. When all the veggies are cooked, combine all in the bowl, stir and sprinkle with roasted pumpkin seeds.

To plate: Divide rice between four plates. Put fish on top with some of the onion and sauce. Serve veggies on the side.

Serves four.

Antonio De Pau