• Salmon is a source of omega 3 fatty acids. (Chris Chen)

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.

Serves
4

Preparation

10min

Cooking

15min

Skill level

Easy
By
Average: 3 (17 votes)
Yum

Ingredients

  • 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 

Cook's notes

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.

Instructions

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.

 

Notes

• 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.