Still spinish with sesam seads, radish and cooked salm

Ingredients

• 1 kg YOUNG washed spinach leaves
• 6 radishes
• 2 Onions 200 g
• 2 garlic cloves
• piece of ginger (5 cm)
• 4 x 150 g salmon tenderloin
• 250 g basmati rice
• 4 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp + 1 tbsp rapeseed oil
• black pepper
• sea salt     
• 1 tbsp grilled sesame seeds

Preparation:

Marinade : Grate the ginger. Squeeze 1 clove of garlic and mix with the soy sauce, sesame oil and 1 tbsp of rapeseed oil. Season with pepper. Rub the salmon with this. Set aside for a while.

Take a saucepan, put the rice in it along with 1+ ¼ amount of water.  Place the lid on the pan and bring to the boil. Turn down the heat and let the rice continue to cook gently for 10 minutes. Remove from the heat and set aside. Leave the lid on the pan. 

Wash the spinach. Peel and shred the onions and 1 clove of garlic. Heat 1 tbsp rapeseed oil and fry the onions and garlic in it. Add the spinach, drop in and sauté on a low heat.  Stir regularly. Season with salt and pepper. Wash and chop the radishes very finely.

Heat 1 tbsp rapeseed oil and fry the salmon.
Place the salmon on the plates along with the spinach and rice. Divide the radish shreds over the spinach together with the sesame seeds. 
You can reheat the marinade in the pan of the salmon and pour the gravy over the salmon.

Used culinary technique

Caviar