Salmon fillet with sesame and miso crust on asparagus and artichoke vegetables with spiced rice

Ingredients for 4 servings:

• 4 salmon fillets, 180 g each, without skin
• 2 tbsp oil
• 4 tbsp black sesame seeds
• 1 tbsp miso paste
• 50 ml fish stock
• 1 bunch of green asparagus
• 8 small artichokes, purple
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 1 tbsp lemon juice
• 1 cup rice
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sake
• 1 tsp powdered sugar
• 1 tbsp lime juice
• 1 pinch(s) of cayenne pepper
• 1 tsp orange zest
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Briefly bring the miso paste and fish stock to a boil and mix both together. Let the mixture reduce slightly until it sets, then set aside and let cool. Coat the salmon fillets with the sesame seeds on the skin-side down, lightly salt and pepper, and fry in oil over medium heat. Brush the now-upper side with the mixed miso paste. After 3 minutes, place the fillets in a preheated oven at 180°C for about 8 minutes. Wash the rice thoroughly and cook in the rice cooker. Make a sauce from the soy sauce, mirin, sake, and sugar and reduce the heat slightly. Remove from the heat, mix in the lime juice, pepper, and orange zest, then pour this sauce over the cooked rice in the cooker and mix well. Close the lid of the switched-off cooker to keep warm. Generously remove the bottom ends of the green asparagus, then cut the asparagus into thirds and cook in water for 3 minutes. Remove the outer shells from the artichokes, trim off the tops and halve, discarding any remaining hay, and cook for about 20 minutes. Toss both vegetables in sesame oil and cook until cooked through. Add the soy sauce and lemon juice and let it reduce slightly. Arrange the salmon on top of the vegetables, briefly searing the miso crust with a blowtorch if desired. Place the spiced rice next to it.