Brown Rice with Sal­mon Aburi, Pick­led Cu­cum­bers and Vine

Toma­toes Served with Citrus Dress­ing, Poached Egg & Fu­rikake

Wine & Dine Cookbook - - WEEKNIGHT EATS -

Serves 2

This de­li­cious one-bowl meal of­fers a good mix of grains, pro­tein and veg­eta­bles.

280g brown rice, cooked Fu­rikake, as de­sired

For the sal­mon aburi

300g fresh sal­mon fil­let, skinned

and cubed

Salt and pep­per, to taste

For the pick­led cu­cum­bers

100ml water

100ml white vine­gar

80g sugar

1 Ja­panese cu­cum­ber, thinly sliced

For the citrus dress­ing

Juice from 1 lemon

¼ white onion

2 tbsp white wine vine­gar 1 tbsp sugar

150ml olive oil

Salt and pep­per, to taste

For the poached eggs

2 eggs

1 tbsp white vine­gar

1. Place the sal­mon on a metal tray or ce­ramic plate. Sea­son with salt and pep­per. Us­ing a blow torch, char sal­mon lightly, then set aside in the fridge.

2. Pre­pare pick­led cu­cum­bers. Bring water, vine­gar and sugar to a quick boil. Cool the mix­ture in an ice bath. Once the mix­ture is cooled, place sliced cu­cum­bers into the pickling liq­uid and soak for at least 1 hr. Re­move and set aside in the fridge. (The pick­led cu­cum­ber can keep for up to a week in the fridge.)

3. Pre­pare the citrus dress­ing. Com­bine lemon juice, white onion, vine­gar and sugar in a blender, and blend till you have a smooth paste. Pour in olive oil and pulse to emul­sify. Sea­son with salt and pep­per to taste.

4. Pre­pare poached eggs. Fill a small saucepan with water till half full, and bring to the boil. One the water starts to boil, add white vine­gar and crack eggs into the pan. Cen­tre the egg whites with a spoon and re­move egg when the white is cooked.

5. To serve, place sal­mon, pick­led cu­cum­bers and toma­toes on cooked brown rice and driz­zle over citrus dress­ing. Add poached egg and sprin­kle over fu­rikake.

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