Rice salad with tataki salmon and arugula

Name: Rice salad with tataki salmon and arugula
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Whole rice 1 cup; Arugula 2 ½ cups; Almond slices ½ cup; Extra virgin olive oil 2 tbsp; Fine salt to taste; Salmon fillets (blast frozen) 0.9 lb; Soy sauce 3 tbsp; Black sesame seeds 4 ½ tbsp; Flax seed 4 tbsp; Sesame oil to taste; Almond slices to taste; Extra virgin olive oil to taste

774

Calories per serving

Lactose Free

Energy Kcal 774
Carbohydrates g 69
of which sugars g 5
Protein g 32.2
Fats g 41.1
of which saturated fat g 6.34
Fiber g 13.3
Cholesterol mg 35
Sodium mg 1113

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4 persone
Cost: High
Note + the salmon freezing time (1 h)

PRESENTATION

The rice salad with tataki salmon and arugula is a delightful idea to stay light during the summer! Not the usual rice salad, but a variant based on brown rice dressed with arugula and almond cream. Accompanying it is a classic of Japanese cuisine, tataki salmon: these are fish fillets marinated in soy sauce, coated in sesame seeds, and briefly seared in a pan. This way, the salmon remains raw inside, preserving all its flavor and quality. Serve the rice salad with tataki salmon and arugula as a single dish, perfect for a tasty and nutritious lunch at the same time!

INGREDIENTS

774

Calories per serving

For the rice salad: Whole rice 1 cup (320 g); Arugula 2 ½ cups (75 g); Almond slices ½ cup (50 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste

For the tataki salmon: Salmon fillets 0.9 lb (400 g) - (blast frozen); Soy sauce 3 tbsp (50 g); Black sesame seeds 4 ½ tbsp (40 g); Flax seed 4 tbsp (40 g); Sesame oil to taste

For serving: Almond slices to taste; Extra virgin olive oil to taste

Preparation

How to prepare Rice salad with tataki salmon and arugula

To prepare the rice salad with tataki salmon and arugula, first cook the brown rice in boiling salted water for about 10-15 minutes 1. Meanwhile, marinate the salmon fillets in soy sauce for about 10 minutes 2. Once cooked, drain the rice and pour it into a bowl, then let it cool slightly 3.

Mix the sesame seeds and flax seeds in a baking dish, place the salmon fillets inside 4 and coat them entirely 5. Transfer the breaded salmon fillets to the freezer for one hour 6.

Meanwhile, put 2 cups of arugula in a tall narrow container along with the olive oil 7 and a pinch of salt 8, then blend with an immersion mixer to obtain a smooth and homogeneous cream 9.

Pour the arugula cream over the slightly cooled rice 10, mix well 11, and add the sliced almonds 12.

Add the remaining arugula by breaking it with your hands 13, then mix again and place the rice salad in the refrigerator until ready to serve 14. After the salmon has chilled, heat a little vegetable oil in a non-stick pan and place the fish fillets in it 15.

Sear the salmon on high heat for 2 minutes on each side 16, then cut it into slices about 0.4 inches thick using a sharp knife 17. At this point, distribute the rice salad on the serving plates 18.

Place the tataki salmon slices on the side 19 and garnish with a drizzle of oil and almond flakes 20. Your rice salad with tataki salmon and arugula is ready to be served 21!

Storage

It is recommended to consume the rice salad with tataki salmon and arugula immediately.

Tip

For the coating of the tataki salmon, you can use only black sesame seeds.

The almonds can be substituted with pine nuts.

For safe consumption of raw, marinated, or semi-cooked fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze it for at least 96 hours at 0°F in a home freezer marked with 3 or more stars, according to the guidelines of the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.