Ethné de Vienne’s Green Tea Rice with Salmon and Crispy Buckwheat
Ингредиенты
- 2 steaks salmon fillet, with the skin
- Dijon mustard, to taste
- 1/2 cup (125 ml) buckwheat groats (kasha)
- 4 teaspoons (20 ml) Kukicha green tea
- 3 cups (750 ml) boiling water
- 2 cups (500 ml) cooked Japanese rice, warm
- 2 sheets nori, cut into strips
Инструкция
- With the rack in the middle position, preheat the oven to 250 °C (500 °F). Line a baking sheet with non-stick aluminum foil or lightly oil the baking sheet.
- Brush the salmon steaks with mustard and press into the buckwheat. Place the fish, skin side down, on the baking sheet. Bake for 5 to 7 minutes.
- Meanwhile, in a teapot, pour the boiling water over the tea. Let steep for about 3 minutes, or to taste.
- Spoon the rice into 2 bowls and cover with green tea, to your taste. Add the salmon and garnish with nori strips.
