Bhutanese Red Rice Recipes

Roast Salmon on a Bed on Bhutan Rice Pilaf

By Roland Passot, La Folie Restaurant

Contributed By



  • 6.5 oz salmon fillets (skin on and scales off)
  • To Taste olive oil salt and pepper
  • 1 Recipe Bhutanese Red Rice Pilaf
  • To Make Merlot Sauce:
  • 3 Slices smoke applewood bacon, diced
  • 1 1/2 lb chopped shallots
  • 3 oz butter
  • 1/2 bunch fresh thyme
  • 1 pcs bay leaf
  • 1/4 cup cracked pepper
  • 2 liters merlot wine
  • 2 liters veal stock or beef bouillon


  1. Roll salmon filets into tournedoes. Use toothpicks to keep the round shape. Cook in olive oil for about 3 minutes on each side. Salt and pepper to taste. Let rest.
  2. In sauce pan, melt butter over medium heat. Saute bacon until lightly crisp. Add shallots, sweat well. Add cracked pepper, bay leaf and thyme. Add wine, let reduce until 1/4 liter. Add stock. Let simmer for about 15 minutes. Skim the excess fat well during cooking. Strain in a fine strainer.
  3. Serve one filet on each plate on a bed of Bhutanese Rice Pilaf. Place salmon on top of rice bed. Spoon sauce over salmon and rice. Sauce may be served on the side if desired.

Further Information

Yield 6