Ethné de Vienne’s Green Tea Rice with Salmon and Crispy Buckwheat
Ethné de Vienne’s Green Tea Rice with Salmon and Crispy Buckwheat
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Ingredients
  • 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
  • Preparation
  • 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.
  • Description
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