Salted Salmon With Samba Rice, Pickled Vegetables And Soy Green Tea

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Ray Mcvinnie

Ingredients

Put the salmon on a plate and sprinkle all over with 1 teaspoon of salt.
Reserve for 30 minutes.
Put the cucumber and carrot into a bowl and sprinkle another teaspoon of salt over them.
Mix well, reserve for 30 minutes then rinse well under cold water and squeeze dry.
Place the vegetables in a clean bowl.
Add the vinegar, sugar, and the remaining 1/2 teaspoon of salt.
Mix well until the sugar and salt are dissolved.
Reserve.
Put the rice into a saucepan and add enough water to cover the rice by 2cm, place on high heat and bring to the boil.
Cover and cook for 20 minutes without uncovering for any reason.
Remove from the heat and keep covered.
Wipe the salt off the salmon, brush with the oil and panfry or grill until just cooked.
Remove from the heat and keep warm.
Put the strained tea over moderate heat and add the ginger and lemon zest.
Bring almost to the boil.
Remove from the heat and add the soy sauce and lemon juice.
Put a small mound of the rice on each of 6 plates.
Place some salmon on top of the rice and pour a little of the tea mixture around it.
Place some of the pickled vegetables on the salmon, scatter the nori strips over everything and serve.