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



1 октября, 2025 30-Minute RecipesFishMain DishesRecipes for 2SalmonWeekday Recipes Автор: admin

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 




Инструкции

  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. 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. Meanwhile, in a teapot, pour the boiling water over the tea. Let steep for about 3 minutes, or to taste.
  4. Spoon the rice into 2 bowls and cover with green tea, to your taste. Add the salmon and garnish with nori strips.

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



Теги: Dairy-free Egg-free Gluten-free Lactose-free Nut-free

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