Ethné de Vienne’s Green Tea Rice with Salmon and Crispy Buckwheat 

  • Preparation 20 MIN
    Cooking 7 MIN
  • Servings 2



  1. With the rack in the middle position, preheat the oven to 250 °C (500 °F). Line a baking sheet with non-stick aluminum foil or lightly oil the baking sheet.
  2. Brush the salmon steaks with mustard and press into the buckwheat. Place the fish, skin side down, on the baking sheet. Bake for 5 to 7 minutes.
  3. Meanwhile, in a teapot, pour the boiling water over the tea. Let steep for about 3 minutes, or to taste.
  4. Spoon the rice into 2 bowls and cover with green tea, to your taste. Add the salmon and garnish with nori strips.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 700  
Total Fat 16 g  
Saturated Fat 2 g  
Sodium (salt) 444 mg  
Carbohydrates 89 g  
Fibre 2 g  
Protein 52 g