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Green tea salmon tail with wild rice with lime and ginger

Fishes105 minutes6 people450 calories
1/52/53/54/55/5 (28 votes)
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By Irene Arcas

Salmon with green tea and wild rice with lime and ginger2

A different dish for this Christmas: salmon tail with green tea accompanied by wild rice with lime and ginger. It is original and its flavor is delicate and delicious, so it is a perfect main dish for these days. In this way we also go out a bit of the more traditional dishes and, also, we take the opportunity to save a little that salmon is a fish that is always well priced.

You can change the salmon for other fish if you like them more like sea bream, sea bream or sea bass. The important thing is that it is a fish that we can put in the oven whole and with the spine (so it will be more tasty and juicy).

For the rice we have used wild rice, which goes very well for salads and garnishes, but of course you can use the rice that you like the most. We will cook it and then, once cold, we will sauté it in a pan with a little soy and lime.

Green tea salmon tail with wild rice with lime and ginger

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Salmon tail with green tea accompanied by wild rice with lime and ginger. It is original and its flavor is delicate and delicious, so it is a perfect main dish for these days.

Green tea salmon tail with wild rice with lime and ginger
  • Irene Arcas
  • Recipe type: Fish
  • Calories: 450
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 200 g wild rice
  • 1 salmon tail of about 600 g
  • 1 bag of green tea
  • sesame oil
  • 2 garlic cloves, sliced
  • juice of 1 lime
  • 2 tablespoon soy sauce
  • 2 slices of fresh ginger
  • 1 tablespoon of sesame oil for rice
  • 30 g of sunflower oil
  • sesame seeds (for garnish)
  • shawl
  • black pepper

Preparation

  1. The first thing will be to cook the rice. We put 1000 g of water with a teaspoon of salt in the glass. We put the basket inside and program 8 minutes, varoma temperature, spoon speed.

    We add the rice through the bottle and program 17-20 minutes, varoma temperature, speed 2. We check that the point of the rice is to our liking (wild rice usually takes a few more minutes).

  2. Drain and spread well to cool. We keep it in the fridge for 1 hour.

  3. We make some cuts all over the tail of the salmon from left to right (see photo on the cover) and put salt and pepper inside the cuts. We open the tea bag and also sprinkle the green tea. Now we also place the garlic slices inside.

  4. We place the salmon in a baking dish and sprinkle with the sesame oil.

  5. We preheat the oven to 180º and, when it reaches the temperature, we will bake the salmon for 30 minutes. We check that the thickest part of the salmon is well done and if not, we leave 5 more minutes with the oven off.

  6. While we are baking the salmon, we are going to cook the wild rice in a pan. We put the sunflower oil and sesame oil in the pan. Heat and sauté the very minced ginger.

  7. When it has browned, add the rice and stir well. Add the soy sauce and the lime juice. We stir, we continue sautéing about 3 minutes and we check the salt level.

  8. We serve the salmon accompanied by the rice.

Source: Jamie Oliver


Discover other recipes of: Healthy food, Christmas, Fishes

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