Salmon with Sunflower Seed Mustard Crust, Herb Sauce and Black Rice

Ingredients

• 4 salmon fillets
• 80–100 g sunflower seeds
• 2 tbsp coarse mustard
• 2 tbsp Maple syrup
• 2–3 tbsp olive oil
• 0.5 organic lemon zest
• Salt
• freshly ground pepper
• 300–350 g Riso Gallo (Rustico Nero)
• 2 tbsp olive oil
• 1 small onion
• 1 Garlic clove
• 100 ml White wine
• 100 ml sour cream
• 1 handful herbs (e.g., arugula, chives, dill, parsley, tarragon)
• 1 tsp butter
• Salt
• freshly ground pepper
• 4 handfuls delicate salad leaves (e.g., Asian lettuce, purslane, frisée)
• 2 tbsp olive oil
• 1 tsp Mustard
• 1 tsp maple syrup
• 1 tbsp balsamic vinegar
• Salt

Instructions

1. 1.

   Brush an oven pan with a little olive oil. Place the salmon fillets in the pan. Mix sunflower seeds, mustard, maple syrup, 2 tbsp olive oil, lemon zest, salt and pepper for the crust. Spread the mixture over the fillets and press lightly. Bake at 160 °C fan-forced for 15 minutes.

2. 2.

   Cook the Nero rice with hot water for 15 minutes until al dente. Add 2 tbsp olive oil and season with salt.

3. 3.

   For the sauce finely chop onion and garlic. Sauté in butter until translucent. Add white wine and reduce to half. Stir in sour cream, herbs, a pinch of salt and pepper, then blend until frothy.

4. 4.

   Wash the salads and pat dry. Whisk together olive oil, mustard, maple syrup, balsamic vinegar and salt. Toss the salad with this dressing.

5. 5.

   Serve the salmon with the salad, black rice and the herb sauce.