Pierce the date tomatoes in one place with a toothpick. Sprinkle a small ovenproof dish with a little sugar. Put the tomatoes in the tin, pour the garlic slices over them, season with salt and pepper, drizzle some olive oil over them and cook in the oven preheated to 150 degrees for 40 minutes.
Wash the red rice thoroughly and then bring it to a boil along with the 2 cups of water and a pinch of salt. Bring to the boil once and then immediately turn the stove to the lowest setting and let it simmer gently for 40 minutes until the rice has absorbed all of the liquid.
Wasabi and horseradish sauce
Heat some olive oil in a saucepan and fry the shallot and garlic until translucent, then deglaze with the white wine and reduce it to half, then add the cream and also reduce it until the desired consistency is achieved.
Then turn off the stove, stir in the wasabi horseradish and season with salt, pepper and sugar.
Roast the normal and black sesame seeds in a pan without fat, then remove from the pan and let cool down a little. Mix the honey with the soy sauce, the pepper and the garlic and add the sesame seeds.
Check the salmon again for bones and remove if necessary. Heat a little oil with butter in a pan (medium heat) and fry the salmon fillet with the meat side for about 1 minute, then turn it on the skin side and brush the meat side with the sesame and honey mixture every now and then.
The salmon should still be nice and glassy inside.
Arrange the red rice on a plate with the help of a dressing ring, add the oven tomatoes and the salmon fillet and pour the sauce on the plate.
Product info "red rice"
There are 3 forms of red brown rice. First, there is the red rice from the Camargue - I used that. This rice has a red-brown outer skin, which is the result of the clayey soil on which it is grown. It has a wonderful nutty taste of its own.
Then there is the Filipino red rice and the Bhutanese rice, where they are grown, the name explains. With these two types of rice, not only the outer skin but also the grain itself is red.
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