Sesame Salmon with Green Tea Rice
Photography Manja Wachsmuth.
In Japanese cuisine, green tea rice, known as ‘ochazuke’, is a much enjoyed comfort food. It can be as simple as green tea poured over cooked rice, but to make a more substantial meal it’s often topped with salmon or tuna.
Serves: 4
INGREDIENTS
400 gram piece centre cut salmon, skin on
1 teaspoon sesame oil
sea salt
1 teaspoon each black and white sesame seeds, toasted
1 teaspoon nanami togarashi
1 cup frozen podded edamame beans
50 grams snow peas
1 quantity hot cooked rice
4 green tea bags
2 cups boiling water
METHOD
Preheat the oven to 200˚C.
Cut the salmon into 4 portions and place on a lined baking tray, skin side down.
Brush with sesame oil and sprinkle with a little sea salt. Combine the sesame seeds and nanami togarashi and sprinkle over the top.
Bake for 5-7 minutes or until just cooked through. Cooking time will depend on the thickness of the salmon.
Cook the edamame beans in boiling water for 5 minutes then drop in the snow peas and cook for another 30 seconds. Drain and refresh in cold water. Pat the snow peas dry on kitchen towels.
Infuse the tea bags in the boiling water for 2 minutes.
To serve: Divide the rice and edamame beans between bowls. Pour over the hot tea and top with the salmon. Thinly slice the snow peas and place over the salmon. Serve with extra nanami togarashi.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.