Schwarzer Reis mit Lachs und Kräutersoße

Black rice with salmon and herb sauce

Power for Lent! As soon as the carnival hustle and bustle is over, the markets are full of fresh herbs and local vegetables. These are not only tastier than imported goods, but also strengthen the immune system and are an important part of a healthy diet. The fresh green sauce presented here is combined with salmon and Royal Pearl Black , the black rice of the mighty. Rice, which was originally reserved for Chinese ruling dynasties , is a true super grain: easy to digest, low in fat and rich in valuable proteins. Together with the green sauce it gives you real power, not just during the annual Lent.


  • 150g Lotao Royal Pearl
  • Black rice
  • 3 cups of green tea
  • 200g salmon
  • 2 tbsp walnut oil
  • 1 nori sheet
  • 1 pepperoni
  • ½ lemon sauce
  • 2 eggs
  • 50g dill
  • 50g parsley
  • 50 g chives
  • 200 g cream cheese
  • ½ lime
  • 300g Greek yogurt
  • Salt pepper


  1. Rinse Royal Pearl Black rice in a sieve with water, put it in a pot, pour in the green tea and cook with a little salt with the lid covered for about 45 minutes according to the instructions on the package.
  2. Salt and pepper the salmon on both sides and fry on both sides in a non-stick pan over medium heat with walnut oil.
  3. For the green sauce, cook the eggs in a pot for 10 minutes, let them cool and puree them in a blender with the herbs, cream cheese and yoghurt. Season with salt, pepper and lime.
  4. Place the warm rice in a bowl, tear the salmon into pieces and spread over the rice.
  5. Brew some fresh green tea and pour it over the salmon - until the bowl is half full.
  6. Cut the nori sheet into bite-sized pieces and arrange nicely on the rice with the sliced ​​peppers. Serve the green sauce cold with the salmon. Bon appetit.

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