Ethné de Vienne’s Green Tea Rice with Salmon and Crispy Buckwheat 



Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Meanwhile, in a teapot, pour the boiling water over the tea. Let steep for about 3 minutes, or to taste.

4. 4

   Spoon the rice into 2 bowls and cover with green tea, to your taste. Add the salmon and garnish with nori strips.