CookEat Recipe
Rice and Shiitake with Chives
Cooked rice, sautéed shiitakes and pan-cooked salmon are folded with natural yogurt. Chives, lime wedges and baguette toasts finish the small plates.
Method
Steps
Step 1
Weigh the rice dry, rinse and cook in the 1 litre boiling water for its packet time until tender, then drain well. Remove the tough shiitake stems and slice the caps finely.
Step 2
Heat 1 tablespoon olive oil in a wide pan over medium heat. Cook the shiitakes for 8–10 minutes until tender, then transfer to a bowl. Check raw salmon for bones and cut into 2 cm pieces.
Step 3
Heat the remaining tablespoon oil in the pan and cook the salmon over medium heat for about 6–8 minutes, turning gently, until a clean thermometer reads 70°C in the thickest pieces. Fold with the rice, shiitakes and yogurt off the heat, leaving the salmon in pieces.
Step 4
Wash and chop the chives and cut the lime into wedges. Slice and toast the baguette in a dry pan for 1–2 minutes per side. Divide the salmon mixture among six plates, scatter with chives and serve with the toasts and lime wedges.
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