Salmon Tataki Rice Salad with Arugula and Sesame Seeds

Recipe: Rice Salad with Salmon Tataki and Arugula

Category: Main Dish
Servings: 4

Ingredients:

Instructions:

1. Cook the Rice: Start by cooking the brown rice in boiling salted water. Let it cook for about 10–15 minutes, or until tender. Drain the rice once it’s cooked and transfer it to a large bowl. Set it aside to cool slightly.

2. Marinate the Salmon: While the rice cooks, prepare the salmon by marinating the fillets in soy sauce. Let the salmon sit in the soy sauce for about 10 minutes to absorb the flavor.

3. Prepare the Seed Mixture: In a shallow dish, combine the black sesame seeds and flax seeds. Afterward, take the marinated salmon fillets and coat them in the seed mixture, pressing gently to ensure they are well covered. Once coated, place the fillets in the freezer for about 1 hour to firm up.

4. Make the Arugula Cream: While the salmon chills, take 50g of arugula and place it in a narrow, deep container along with the extra virgin olive oil. Use an immersion blender to puree the mixture until it forms a smooth, vibrant green cream.

5. Combine the Rice and Arugula Cream: Once the rice has cooled to a slightly warm temperature, stir in the arugula cream, mixing well to evenly coat the grains. Tear the remaining arugula leaves by hand and fold them into the rice mixture, ensuring everything is well combined.

6. Chill the Rice Salad: Transfer the rice salad to the refrigerator and let it chill for at least 30 minutes before serving.

7. Cook the Salmon: Once the salmon has had time to chill in the freezer, heat a small amount of sesame oil in a non-stick skillet over high heat. Quickly sear the salmon fillets for about 2 minutes on each side, just enough to crisp up the outer layer while keeping the inside tender.

8. Slice the Salmon: Remove the salmon from the pan and allow it to cool slightly. Using a sharp knife, slice the salmon into 1 cm thick slices.

9. Assemble the Dish: To serve, divide the rice salad among four plates. Arrange the slices of salmon tataki on the side of the rice. Optionally, garnish with additional sliced almonds for a crunchy texture and drizzle with extra virgin olive oil for extra flavor.

10. Serve and Enjoy: Your Rice Salad with Salmon Tataki and Arugula is now ready to be served, fresh and full of vibrant flavors. Enjoy this light yet satisfying dish perfect for any meal!

Nutritional Information (per serving):

• Calories: Approx. 450 kcal
• Protein: 35g
• Carbohydrates: 45g
• Fats: 18g
• Fiber: 6g

This Rice Salad with Salmon Tataki and Arugula offers a delightful balance of flavors and textures. The nutty brown rice, peppery arugula cream, crunchy seeds, and succulent salmon tataki come together to create a refreshing yet filling main dish that’s perfect for a light lunch or a dinner party. Enjoy this easy-to-make recipe, ideal for impressing your guests or simply treating yourself to a nutritious meal!