mayo

• 40 grams

  creme fraiche

• 1

  egg

• 4 cloves

  garlic

• 1

  lemon

• 1 tsp

  sriracha

• 200 grams

  sunflower oil

miso glaze

• 1 cloves

  garlic

• 1 tsp

  honey

• 1 tsp

  mirin

• 1 tsp

  peanut oil

• 1 tsp

  rice vinegar

• 1 tbsp

  white miso

rice

• 1 tbsp

  butter

• 10 grams

  coriander

• 4 cloves

  garlic

• 1

  lemon

• 4

  shitake mushrooms

• 1 cup

  wild rice

• To make the rice, cook the wild rice following the package instructions. Whilst cooking, saute the mushrooms and add the garlic. In a bowl add the butter, juice and zest of the lemon and finely chopped coriander. Put the warm rice on top, along with the mushrooms. After leaving for a few minutes for the butter to melt, stir the rice thoroughly.

• For the mayo, use the stick blender method to make a basic mayo with the egg and oil. Then mince the garlic, add salt and continue to form a paste. Add the garlic paste, sriracha, lemon juice and creme fraiche to the mayo, gently combine and adjust seasoning.

• For the miso glaze, mince the garlic and combine all the ingredients. Cook the salmon skin side down in a hot skillet with a little oil. Apply the glaze to the flesh as it cooks.

• To serve, char grill some pak choi and serve the salmon and rice with the mayo and toasted sesame seeds.