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
Wild Salmon with Wasabi, Apple Sauce and Black Rice
Wild Salmon with Wasabi, Apple Sauce and Black Rice

Instructions

  1. 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.
  2. Wasabi with 3 tablespoons. Mix the water and honey well and let stand for at least 1/2 hour.
  3. 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.
  4. Place the rice on preheated plates, place a piece of salmon on each plate and serve with the apple sauce.

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