for 4 bowls
1 salmon slice of 500 g
200 g Venus rice
100 g fresh, young spinach
1 garlic clove
for the apple chutney
2 Golden Delicious
2 cm ginger root
1 tbsp. cane sugar
2 tbsp. apple vinegar
A pinch of caraway seeds
Seeds of a cardamom pod
Rinse Venus rice and cook in a little pot with much water for some 40 minutes from the moment of boiling. Then drain and add a little bit of olive oil.
For the chutney, cut apples into small cubes and cook with grated ginger, onion slices, sugar, vinegar, caraway seeds and crushed cardamom seeds in a little pot for some 30 minutes and let cool.
Cut the salmon slice into cubes and cook over high heat in a non-stick pan for a few minutes but don’t overcook as it should still be nearly raw inside.
Roast spinach with crushed garlic clove in oil for a minute.
Cut avocado into two halves, remove the core and the peel and cut widthways into small slices to get some sort of snake that you roll up to form a rose. Repeat with the other half and the second avocado. Sprinkle with lime juice.
Prepare the bowls with Venus rice, salmon, spinach, avocado roses, apple chutney and sesame seeds.