Wild salmon with wasabi, apple sauce and black rice

Ingredients for 4 servings:

• 1 tbsp oil (sesame oil)
• 1 large apple, e.g. Granny Smith, peeled, pitted and roughly chopped
• 3 tbsp vinegar (rice vinegar)
• 125 ml wine, white, dry
• 3 tbsp horseradish (wasabi)
• 1 tbsp honey
• 4 tea bags (jasmine tea)
• 250 g rice, black, jasmine rice also works
• 700 g salmon (wild salmon fillet), skinned and cut into 4 pieces
• Salt, coarse, to taste

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Bring 400ml of water to a boil with the jasmine tea bags. Let it steep for a while, then remove the tea bags, add the rice and a pinch of salt, and cook over low heat. 45 minutes for black rice, 20 minutes for jasmine rice. Mix the wasabi with 3 tablespoons of water and the honey and let stand for at least 30 minutes. Heat the apple in sesame oil, then puree it with the rice wine and wine in a blender. Fry the salmon in 1 tablespoon of olive oil, turning once – this takes no longer than 4 minutes. Cover with the wasabi sauce and cook in a preheated oven (180°C) for 7-10 minutes. Place the rice on preheated plates, place a piece of salmon on each plate, and serve with the apple sauce.