This is one of our basics. Fast and delicious, perfect for one of the way to many working days when supper has to be quick. It turns out different every time depending on what is around.

There are a few basics though:

Brown rice
Salmon ( could also be mackerel or eel )
Avocado
Cucumber
Onion
Cilantro
Soya sauce
Hoisin sauce
Sesame oil

Cook the rice, fry the salmon and the onions, cut the cucumber and the avocado into cubes, mix everything together, season with some sesame oil, serve in a big bowl.
Now that's fast isn't it?

Beautiful additions to this dish:

Fresh shiitake mushrooms ( almost a must ) fried
Fresh lime to season
Auster sauce
Shrimps
Thai basil
China cabbage and carrots fried

The sauces go wonderfully with this dish but be careful not to put to much into it, otherwise it get's slimy as my husband said yesterday.... charming isn't he?

300 gr fresh peas
1 spring onions
a hand full of mint leaves
good quality risotto rice (I prefer carnaroli type)
2 gloves of garlic
Butter
vegetable stock
a hand full of basil leaves
1 dl noilly prat vermouth
50 gr parmesan
lemon zest
maldon salt

Cook the peas with a hand full of mint leaves and  one whole garlic in salt water till al dente.
Drain peas, mint and garlic and keep aside 1,5 l of the water. Set aside.

Fry the spring onion, the chopped garlic and the rice in a big lump of butter. Add a bit of the vegetable stock and stir. Continue stirring always adding vegetable stock when needed.

When almost al dente add 2/3 of the peas.
Mix the remaining peas, the  mint, garlic and the pea liquid in a food processor.

Continue stirring, add 1 dl vermouth, the mixed peas.
When al dente ad the chopped basil leaves, 50 gr grated parmesan and an other lump of butter. Stir to incorporate the flavours. Season with black pepper, lemon zest and  maldon sea salt.

This recipe is inspired by the great "Rivercafe cook book Green"