One Ingredient - 3 Recipes! Try These Salmon Dishes
Image Credit: Smoked Salmon and Pork Rice Bowl

Salmon is an ingredient that is extremely healthy, along with being delicious. It is both a rich source of protein as well as a great source of good fats. it is one ingredient which can be made into great and filling lunch and dinner options. Before we look at 3 amazing recipes that can be made using salmon, let us look at the benefits of eating it.

  • Eating salmon is great for brain health.
  • It protects the body against kidney related issues.
  • Regulates blood pressure and cuts down heart related risks.
  • Improves skin and eye health.

Head Chef of Hyatt Centric MG Road Bangalore, Gaurav Ramakrishnan, has shared some interesting recipes using Smoked Salmon for you to try. Let us look at them.

Smoked Salmon and Pork Rice Bowl

Prep Time – 15 mins

Cooking Time – 40 mins 

Servings – 3


  • 160 grams Smoked Salmon
  • 125 grams Pork Belly Cubes
  • 75 grams Bacon cut into small cubes
  • 100 grams Jasmine Rice
  • 50 grams each of Carrot and Radish Batons
  • 50 grams Broccoli
  • 15 grams Chopped Ginger
  • 15 grams Chopped Garlic
  • 30 grams Spring Onion Greens chopped
  • 150 ml oil
  • 15 grams Toasted White and Black Sesame Seeds
  • 2 pieces each of Star anise and Cinnamon stick
  • 25 grams Lemongrass
  • 25 ml Oyster Sauce
  • 10 ml Dark Soy
  • 20 grams Aromat Seasoning
  • 5ml Sesame Oil
  • 20 ml White Wine Vinegar
  • 15 grams Sugar
  • 1 Whole Egg
  • Salt and White pepper to taste


  • To start with boil the pork belly cubes with star anise, cinnamon, lemongrass and some salt. Can also be pressure cooked which would cook it faster. Strain the pork and reserve the liquid.
  • Meanwhile boil the jasmine rice and set aside. Make a pickling brine with white wine vinegar, sugar, salt and water. Brine the carrot and radish. Blanch the broccoli in salted water.
  • In a pan/ wok, heat oil, add chopped ginger and garlic. Saute. Add 2 ladles of the reserved liquid from boiling pot. Some oyster sauce and dark soy. Add some seasoning, boil till the liquid reduces to a thick coating consistency. Add the pork cubes, some spring onions, toss and off the flame. Set aside.
  • Heat little oil in a pan, some chopped garlic, then the bacon bits. Saute till the bacon bits are crisp. Add the jasmine rice, seasonings, toss and out. Prepare a sunny side up of the egg with seasoning.
  • Assembling the bowl now would start with: Put the bacon rice in a bowl. Make rosettes of the smoked salmon and arrange on one side. Place the pork belly on the other.
  • Put the toasted sesame on the pork. Place the blanched broccoli, brined veggies too on the sides. Then the sunny side up in the center.
  • Drizzle the remaining sauce from the pork over the whole dish.

An easy and great one meal delicious bowl ready for lunch. Bon appetit.

Smoked Salmon Rillette, Cucumber on Croissant

Prep Time – 15 mins

Cooking Time – 10 mins

Servings – 3

Smoked Salmon Crème Brulee


Prep Time – 20 mins

Cooking Time – 30 mins

Servings - 4


  • 3 cups heavy cream
  • 6 egg yolks, room temperature
  • 1 ½-2 tsp coarse sea salt
  • 150 grams Norwegian Smoked Salmon (chopped) 
  • 60 grams Spring Onion Greens 
  • 2 Egg Whites
  • Salt and crushed black pepper to taste


  • Preheat the oven to 325°. In a medium saucepan, simmer the cream over medium heat until the surface begins to shimmer. Set a vessel of water on to boil. Boil the heavy cream in another pan.
  • In a large heatproof bowl, whisk the egg yolks until well blended and they just start to lighten in color. Slowly add the hot cream mixture, whisking continually.
  • Arrange ramekins in a roasting pan. Coat with non-stick spray or any fat medium. Fill in the chopped smoked salmon. Add the chopped spring onions and seasoning to the custard. Slowly pour the custard over top.
  • Set the roasting pan in the center of the oven and carefully pour in enough hot water to reach halfway up the sides of the ramekins. Bake for 22-25 minutes, or until the custard is firm at the edges, but still trembling in the center.
  • Transfer the pan to a wire rack to cool. Remove ramekins, drain off water from pan then return dishes to roasting pan. Can be made to this point up to one day ahead: cover and keep aside.
  • Meanwhile add a pinch of salt to the egg whites and beat till achieving peak stage. Spread it evenly over the Brulee. Torch it with a lighter till evenly browned.
  • Garnish with more smoked salmon, spring onions and some cracked pepper.

Enjoy your smoked salmon in these 3 amazing ways and create the perfect lunch or dinner menu!