Inspired by the restaurants and cafes found on the trendy Parisian foodie street, Rue du Nil, this dish sees bright and buttery salmon paired with a vibrant salad of rice, sweet potato and finely ground coffee.
- 60 ml (¼ cup) olive oil
- 1 small sweet potato, finely diced
- 300 g (1⅓ cup) long-grain rice, cooked
- 2 tbsp finely chopped flat-leaf parsley
- 4 x 100 g pieces sashimi-grade salmon, skin on
- 2 tsp pumpkin seed oil (see Note)
- 8 coffee beans, finely ground
- micro herbs (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat 2 tablespoons of oil in a frying pan over medium-high heat. Add sweet potato and cook, stirring, for 5 minutes or until lightly coloured. Add warm cooked rice and parsley. Season with salt and pepper and set aside.
In a clean frying pan, heat remaining 1 tablespoon of oil over medium heat. Add salmon, skin side-down, and cook for 6 minutes or until just warmed through; the flesh should be dark pink on top.
Divide rice among serving plates and top with a piece of salmon. Drizzle with pumpkin seed oil, scatter with coffee and micro herbs, and season.
• Pumpkin seed oil is from health food shops. Substitute good-quality extra virgin olive oil.
• Micro herbs are from select greengrocers and growers’ markets.
Photography by Chris Chen. Styling Vivien Walsh. Food preparation by Phoebe Wood.
As seen in Feast magazine, August 2014, Issue 34.