Wild Salmon with Wasabi, Apple Sauce and Black Rice
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon oil (sesame oil)
- 1 large apple, e.g., Granny Smith, peeled, cored and roughly chopped
- 3 tablespoon vinegar (rice vinegar)
- 125 ml wine, white, dry
- 3 tablespoon horseradish (wasabi)
- 1 tablespoon honey
- 4 bags tea (jasmine tea)
- 250 g rice, black, jasmine rice is also possible
- 700 g salmon (wild salmon fillet), peeled and cut into 4 parts
- Salt, coarse, to taste
Print Recipe
Pin Recipe Instructions
- Bring 400ml water with the jasmine tea bags to a boil. Let it steep a little, then remove the tea bags, add rice and a little salt and cook on low heat. 45 min. For black rice, 20 min. For jasmine rice.
- Wasabi with 3 tablespoons. Mix the water and honey well and let stand for at least 1/2 hour.
- Heat the apple in sesame oil, puree with rice wine and wine in a blender. Cut the salmon in 1 tablespoon. Fry the olive oil, turning once - does not take longer than 4 minutes. Cover with the wasabi sauce and cook in the preheated oven (180 °) for 7-10 minutes.
- Place the rice on preheated plates, place a piece of salmon on each plate and serve with the apple sauce.
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