Citrus Cured Salmon

Ingredients

• 600g salmon
• ½ cup segmented mandarin
• 12 baby perilla leaves
• 12 edible flowers - in season
• 3 cm piece of lemon grass, white part only, finely diced
• 1/4 teaspoon roasted black rice powder
• 1/4 teaspoon fried garlic
• 1 tablespoon lemon juice
• 2 tablespoons nuoc cham
• 200g (7 oz/1 cup) black rice

Method

    In a dry wok stir-fry the rice over medium heat until it is fragrant and toasted. Allow to cool and place in a mortar and pound to a fine powder.
    Finely slice the salmon and transfer straight onto a serving platter. Add lemon juice to nuoc cham, stir, and then dress the salmon. Scatter mandarin, baby perilla and edible flowers evenly over the salmon.
    Now scatter the black rice powder & fried garlic over the salmon.