Sesame Salmon with Green Tea Rice
Photography Manja Wachsmuth.
In Japanese cuisine, green tea rice, known as ‘ochazuke’, is a much enjoyed comfort food. It can be as simple as green tea poured over cooked rice, but to make a more substantial meal it’s often topped with salmon or tuna.
Serves: 4
INGREDIENTS
400 gram piece centre cut salmon, skin on
1 teaspoon sesame oil
sea salt
1 teaspoon each black and white sesame seeds, toasted
1 teaspoon nanami togarashi
1 cup frozen podded edamame beans
50 grams snow peas
1 quantity hot cooked rice
4 green tea bags
2 cups boiling water
METHOD
Preheat the oven to 200˚C.
Cut the salmon into 4 portions and place on a lined baking tray, skin side down.
Brush with sesame oil and sprinkle with a little sea salt. Combine the sesame seeds and nanami togarashi and sprinkle over the top.
Bake for 5-7 minutes or until just cooked through. Cooking time will depend on the thickness of the salmon.
Cook the edamame beans in boiling water for 5 minutes then drop in the snow peas and cook for another 30 seconds. Drain and refresh in cold water. Pat the snow peas dry on kitchen towels.
Infuse the tea bags in the boiling water for 2 minutes.
To serve: Divide the rice and edamame beans between bowls. Pour over the hot tea and top with the salmon. Thinly slice the snow peas and place over the salmon. Serve with extra nanami togarashi.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.