serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 60 ml (¼ cup) olive oil
- 1 small sweet potato, finely diced
- 300 g (1⅓ cup) long-grain rice, cooked
- 2 tbsp finely chopped flat-leaf parsley
- 4 x 100 g pieces sashimi-grade salmon, skin on
- 2 tsp pumpkin seed oil (see Note)
- 8 coffee beans, finely ground
- micro herbs (see Note), to serve
Instructions
Heat 2 tablespoons of oil in a frying pan over medium-high heat. Add sweet potato and cook, stirring, for 5 minutes or until lightly coloured. Add warm cooked rice and parsley. Season with salt and pepper and set aside.
In a clean frying pan, heat remaining 1 tablespoon of oil over medium heat. Add salmon, skin side-down, and cook for 6 minutes or until just warmed through; the flesh should be dark pink on top.
Divide rice among serving plates and top with a piece of salmon. Drizzle with pumpkin seed oil, scatter with coffee and micro herbs, and season.
Notes
• Pumpkin seed oil is from health food shops. Substitute good-quality extra virgin olive oil.
• Micro herbs are from select greengrocers and growers’ markets.
Photography by Chris Chen. Styling Vivien Walsh. Food preparation by Phoebe Wood.
As seen in Feast magazine, August 2014, Issue 34.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
