Sake and mirin salmon with black rice and asparagus

Ingredients

For 1 serving

• Salmon fillet120 g
• Sake1 tablespoon
• Mirin1 tablespoon
• Soy sauce1 tablespoon
• Black rice60 g
• Asparagus150 g
• Ginger5 g
• Sesame oil1 teaspoon
• Saltto taste

Contains: gluten, soy, fish, sesame,

In season: March – June

Method

1. Bring a pan of water to the boil, salt it and cook the black Venere rice for about 30 minutes, until tender but still with some bite; drain.
2. Meanwhile peel and grate the ginger and mix it with the sake, mirin and soy sauce; add the salmon fillet and marinate for 15 minutes, turning halfway. Heat the oven to 200 °C (conventional).
3. Snap off the woody ends of the asparagus, wash them and cut into 4 cm lengths.
4. Put the salmon in a lined baking dish and bake at 200 °C for 12 minutes, brushing with the marinade halfway, until opaque and flaking easily.
5. Meanwhile heat the sesame oil in a frying pan over medium-high heat and stir-fry the asparagus for 4 minutes, until bright green and tender-crisp.
6. Serve the salmon with the Venere rice and asparagus.