Name: Medium-rare salmon and basmati rice
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 salmon; skin off, bones removed; 1 cup rice basmati; salt; 2 cup water; 4 cos lettuce; leaves - washed; 1 tsp fresh ginger grated; 1 tsp wasabi paste; 3 Tbs vinegar red wine; 4 Tbs soy sauce; 2 Tbs sesame oil; 8 Tbs sunflower oil; 2 Tbs sesame seeds toasted; 2 nori sheets halved; ribbons with scissors

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Ingredients (16)

4	salmon
	skin off, bones removed
1 cup	rice — basmati
	salt
2 cup	water
4	cos lettuce
	leaves - washed

For the vinaigrette:

1 tsp	fresh ginger — grated
1 tsp	wasabi — paste
3 Tbs	vinegar — red wine
4 Tbs	soy sauce
2 Tbs	sesame oil
8 Tbs	sunflower oil
2 Tbs	sesame seeds — toasted
2	nori sheets — halved
	ribbons with scissors

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Method:

Make the vinaigrette: Put all the ingredients except the nori in a tall cylindrical jug and blitz with the blender. Pour into a bowl. Add the nori ribbons to the vinaigrette to rehydrate and to impart their flavour to the vinaigrette.

Cook the Basmati rice: Place the rice, salt and water in a pot, bring to the boil, reduce the heat to medium, cook for 10 minutes, cover with a lid and turn off the heat. Leave for 10 minutes.

Cook the salmond: Season each portion on both sides. Place a little olive oil in a nonstick pan over medium heat and cook the salmon for 1 minute, turn over and cook for just 30 seconds (it is best medium rare). Set aside to rest.

To serve: Place a lettuce leaf in the centre of each plate, scoop basmati rice into the centre of each leaf and top with the salmon – if you like, break the salmon in half to show the lovely moist centre with its orange hues.

To finish, drizzle some of the beautiful vinaigrette over the top and around each leaf, picking a few of the nori ribbons and draping them over the dish.

Reprinted with permission of Quivertree Publications and Franck Dangereux.