Europe · Americas · plated dining
Salmon Rice Plate with Pine Nuts and Microgreens
A crisp salmon surface, delicate rice and a small handful of pine nuts create a simple restaurant-style plate. The finishing lemon dressing is added sparingly so the rice keeps its character. Use this recipe when you want a plated seafood option rather than a mixed rice bowl.
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Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
Try ST25, ST21 or Đài Thơm 8 as the rice side. A small cooking trial helps match softness to your chosen salmon sauce.
Ingredients
- 180 g aromatic rice and water per pack
- 2 salmon portions, 150 g each
- 15 g pine nuts
- 20 g microgreens
- 1 tbsp olive oil and 1 tbsp lemon juice
- Salt and freshly ground pepper
Method
Cook the rice following its pack instructions and rest it covered before fluffing. Pat the salmon dry and season lightly.
Toast the pine nuts in a dry pan until pale golden; remove immediately to avoid scorching.
Heat half the oil in a pan. Cook salmon skin-side down first, then turn; the centre should reach 63°C.
Mix the remaining oil with lemon. Plate rice and salmon, drizzle lightly and finish with pine nuts and washed microgreens.
Chef’s Notes
Avoid compressing the rice into a hard mound. A loose spoonful allows guests to taste the grains, while the nuts supply crunch without requiring a thick sauce.
Storage and Cooking Temperatures
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