When Rus and I stopped by Lake Tekapo months ago on the way back from Queenstown, we purchased some amazing salmon.  This salmon is organically farmed in the glacial canals that connect Lakes Tekapo and Pukaki in the middle of the South Island.

I decided to make a quick, tasty salmon dish.  Delight or Disaster?

Using just green onions, red onions, fresh garlic, fresh ginger, basmati rice, a leaf of lettuce, and the salmon, here is what I did:

1. Remove skin from salmon; cut into approximately 250g fillets.

2. In a medium sauce pan, place one cup rinsed basmati rice in two cups of water on high heat.  Bring to a boil, then turn heat to low and simmer until rice is cooked.

3. Chop onion, garlic, ginger, and saute in olive oil on medium-high heat.

4. Once onions start carmelizing, place salmon in pan (the idea is to pan sear the salmon fillets).

5. Once crispy, flip and cook the other side.  Make sure the fish is cooked on the inside (sometimes it helps to cover the pan to achieve this).

6. The onions, etc. should be crispy at this point.  Turn off heat.

7. On a plate, lay down a rinsed leaf of lettuce.  Place a serving of the basmati rice on top.

8. Serve salmon on top of the rice, with a generous sprinkling of the onions on top.  Add salt and fresh lemon to taste.  Enjoy with a chilled glass of Chardonnay

Prep time: 25 minutes; serves 3

Rus and I loved this simple salmon dish.  The fish was amazing, no doubt because it is raised in water with a high mineral content.  The crispy onions added a nice complementary texture against the smooth texture of the fish.  The plain rice balanced the other stronger flavours nicely.  All in all, this was a DELIGHT!