Santanderino Rice

This recipe has been passed on to me from my grandfather in Puerto Rico, who has cooked this specialty since 1970 when he created it. Now, following my Spanish culture and family traditions, I cook it for my wife and children on special occasions such as birthdays and holidays.

Steven Perez of Sacramento, CA
Got Leche? Cook-Off Finalist

• 1 cup milk
• 1 cup hot fish stock
• 1 cup any long grain rice
• 4 salmon steaks, 8 ounces each
• Fresh dill
• Salt and fresh milled pepper to taste
• Juice of 1 large lemon
• 2 tablespoons butter
• Cilantro

Preheat oven to 355 degrees. Put the milk and fish stock in a flameproof casserole and bring to a boil. Add the rice, bring to a boil again, and simmer for 10 minutes.

Rinse the salmon steaks and pat dry. Rub with fresh dill, salt and pepper. Drizzle with lemon juice and let marinate for 5 minutes.

Melt the butter in a skillet and sauté the salmon steaks until sealed and golden on both sides. Remove salmon steaks from pan and lay on top of rice in a baking pan. Pour the melted butter from the skillet over the salmon.

Bake in the oven for 10 minutes. Serve straight from the oven and garnish with cilantro.