Venere rice salad with steamed salmon and asparagus

Ingredients

For 1 serving

• Black rice65 g
• Salmon fillet120 g
• Asparagus150 g
• Extra virgin olive oil5 g
• Lemon0.5
• Chivesto taste
• Saltto taste

Contains: fish,

In season: April – June

Method

1. Bring a pan of water to the boil, add salt and cook the black Venere rice over a medium heat for 40 minutes, until tender but still with some bite.
2. Meanwhile prepare the asparagus: bend each spear near the base until it snaps where the tender part starts, peel the bottom if thick and cut into pieces of about 3 cm. Remove any bones from the salmon fillet.
3. Bring a finger of water to the boil in a pan fitted with a steamer basket. Put the salmon in the basket, cover and steam for 10 minutes, adding the asparagus after 4 minutes: the salmon is done when opaque and flaky, the asparagus when a knife tip slides in easily but they are still crisp.
4. Snip the chives with scissors and squeeze the lemon.
5. Drain the rice and let it cool slightly.
6. Combine the rice, asparagus and flaked salmon; dress with the olive oil, lemon juice, salt and chives.