Salmon with Rice and Furikake Crust

Ingredients

RICE
280 g jasmine rice (or basmati)
520 g water
15 g rice vinegar (optional)
15 g extra virgin olive oil

SALMON
600 g salmon fillet
in 4 portions
40 g oyster sauce
2–3 tablespoons furikake
Porto-Muiños
2 g black pepper
fine salt

SALAD
200 g sliced cucumber
120 g finely julienned carrot
5 g sliced chili (optional)
10 g cilantro (optional)
10 g rice vinegar
10 g mirin
10 g extra virgin olive oil

FINISHING
1 lime
Cilantro leaves

Prepared by

RICE
Cook the rice with 520 g of water until tender and fluffy; turn off heat and, if desired, mix with 15 g rice vinegar and 15 g oil.

SALAD
Mix cucumber and carrot, and dress with 10 g rice vinegar, 10 g mirin, and 10 g oil. Set aside.

SALMON
Pat the salmon dry, add pepper, and sear in a pan skin-side down first for 4–5 min until golden.

Flip the salmon, brush the skinless side with 40 g oyster sauce, cover with furikake, pressing gently to adhere, and cook 1–2 min more, just to set the crust (alternative: finish 2–3 min in oven at 150°C).