Lunch Of The Week — Flaked Ginger Salmon

Serves 4 

Ingredients
300g tenderstem broccoli
2 stalks lemongrass
2” piece of ginger 
4 cloves garlic
2 mild long red chillies
5 g butter
180g Black rice
550ml water
3 tbsp shiro miso
1 red onion
½ side of salmon
4 tbsp rapeseed oil
2 tbsp sesame oil
1 lime zest
salt 
pepper

Dressing

1 stalk of lemongrass finely chopped
1 tbsp grated ginger
1 clove garlic crushed
3 tbsp soy
2 tbsp light soft brown sugar
juice of 1 lime
1 tbsp mirin
1 tbsp pure sesame oil

Method

Put a large pot of water onto boil on the hob, add a small pinch of salt.

Finely chop the onion, garlic, chilli, lemongrass and ginger, or use a food processor (separately)

Set aside half of the lemongrass and ginger.

In a large heavy bottomed pan heat the rapeseed oil and fry the onion, after 5 minutes when the onion is soft, add the garlic, chilli half the lemongrass and ginger and a big pinch of black pepper. 

After 2 minutes add the rice, fry for 15 minutes, keep stirring so it doesn’t burn.

It should be toasted and popping and have a rich aromatic smell. Add the water and the 2 tbsp miso, stir a few more times then turn down to a medium light and cook for 25 minutes.

After 25 minutes, the rice should be soft but still have a little bite to it, if it’s not quite there give it another ten minutes, there should still be quite a bit of water you want to save for later.

Drain the rice but keep some of that water and pour the water back into the empty saucepan, reduce the liquid until it’s a thick treacle like consistency and set aside.

While the rice is cooking you can start the salmon. Add the butter, rub with 1 tbsp miso 1 tbsp sesame oil, put it on a tray and slip it into the oven at 100 degrees for 35 min, till it’s soft but flakes.

While the salmon is in the oven and the rice is boiling cook the broccoli. When the water comes to a rolling boil, add the broccoli and cook for 3 minutes so that it retains a little crunch and its bright green colour. Remove from the water, immediately dress with the sesame oil, ginger and lemongrass that was left from the rice.

Combine all the dressing ingredients and then add the reduced cooking liquer from the black rice.

Add spoonfuls of rice to each plate and then a few strands of tenderstem, then flakes of salmon.