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Slow-roasted barbeque-infused lamb

1½ hours, plus 20 minutes to rest

Seared salmon with black sesame crust, served with black fungi and black rice

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

4 x salmon portions
1 egg yolk
2 T black sesame seeds
1 t sesame oil
1 cup black rice
20 g dried black fungi
2 g wakame (seaweed)
2 T rice-wine vinegar
2 T sugar
1 t salt
2 T sweet soy sauce
200 g organic sprouts

Method

Brush the salmon portions with the egg yolk, then roll them in the sesame seeds.
Heat a Teflon-coated frying pan to a medium heat and add the sesame oil. Sear the salmon on both sides, then remove from the heat.
Place the rice in a deep saucepan and add just enough water to cover it. Bring to a boil, then turn the heat down and simmer the rice until soft and fluffy.
Soak the black fungi and wakame in warm water for 10 minutes.
Combine the rice vinegar, sugar and salt in a small saucepan and bring to a boil. Reduce the mixture to a light syrup, then add the soy sauce. Stir the syrup through the warm rice and add the fungi and wakame.
Serve bowls of rice topped with the salmon and garnish with organic sprouts.

Cook’s tip: Black rice, dried black fungi and wakame are available at specialty Asian food stores.

Per serving: 1 689.4kJ, 28.5g protein, 11.7g fat, 45.5g carbs

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Slow-roasted barbeque-infused lamb

Seared salmon with black sesame crust, served with black fungi and black rice

Seared salmon with black sesame crust, served with black fungi and black rice

Ingredients

Method