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🍽️ Crunchy salmon with sunflower crust, creamy herb sauce, and black rice

617 kcal · 30 min · 4 servings

Ingredients

• 4 salmon fillets
• 80 –100 g sunflower seeds
• 2 tbsp grainy mustard
• 2 tbsp maple syrup
• 2 –3 tbsp olive oil
• 0.5 organic lemon (zest)
• salt
• pepper from the mill
• 300 –350 g Riso Gallo (Rustico Nero)
• 2 tbsp olive oil
• 1 small onion
• 1 clove of garlic
• 100 ml white wine
• 100 ml sour cream
• 1 small handful of herbs (e.g. cress, chives, dill, parsley, chervil)
• 1 tsp butter
• salt
• pepper from the mill
• 4 small handfuls of tender salad leaves (e.g. Asian salad, purslane, frisée)
• 2 tbsp olive oil
• 1 tsp mustard
• 1 tsp maple syrup
• 1 tbsp balsamic vinegar
• salt

Instructions

1. 1. Lightly grease a baking dish with olive oil.
2. 2. Place the salmon fillets into the dish.
3. 3. Put sunflower seeds, mustard, maple syrup, 2 tablespoons of olive oil, lemon zest, salt, and pepper into a bowl.
4. 4. Mix the crust ingredients well together.
5. 5. Spread the mixture evenly over the salmon fillets.
6. 6. Press the crust down gently.
7. 7. Preheat the oven to 160 degrees Celsius fan-forced.
8. 8. Bake the salmon in the oven for 15 minutes.
9. 9. Cook the black rice in hot water for 15 minutes.
10. 10. Check if the rice is al dente (firm to the bite).
11. 11. Stir 2 tablespoons of olive oil into the cooked rice.
12. 12. Season the rice with salt to taste.
13. 13. Finely chop the onion and garlic.
14. 14. Sauté the onion and garlic in butter.
15. 15. Wait until the vegetables are soft and translucent.
16. 16. Pour in the white wine.
17. 17. Let the liquid reduce by half.
18. 18. Fold in the sour cream.
19. 19. Add the fresh herbs.
20. 20. Season the sauce with a little salt and pepper.
21. 21. Blend the sauce with a mixer.
22. 22. Mix until the sauce is creamy and frothy.
23. 23. Wash the salad ingredients.
24. 24. Pat the salad leaves dry.
25. 25. Put olive oil, mustard, maple syrup, vinegar, and salt into a small bowl.
26. 26. Whisk the dressing until smooth.
27. 27. Pour the dressing over the salad.
28. 28. Toss the salad well with the dressing.
29. 29. Serve the salmon on plates.
30. 30. Add the salad.
31. 31. Add the black rice.
32. 32. Add the herb sauce.

Nutrition per serving

• kcal: 617
• Protein: 34 g · Fett/Fat: 33 g · Carbs: 42 g