A bean recipe for every taste:
Preheat the oven to 180 °C. Mix all the ingredients for the dressing and set the dressing aside. Sprinkle the salmon generously with chili seasoning and a tiny bit of salt. Heat a little oil in an ovenproof frying pan and sear the salmon in it, skin side down, for 1 minute. Turn the fillets to the other side, put the frying pan into the hot stove and roast the salmon in 4-5 min until just cooked.
Heat the cooked long grain rice with the chopped lemongrass and the coconut cream in a bowl and season with salt and freshly ground pepper. Fill the long grain rice into four buttered gratin dishes and keep warm.
For the vegetables, heat the butter and sesame oil in a large skillet, pour in all the vegetables and garlic and cook for just 2-3 minutes, stirring throughout so that everything stays nice and crisp together, season with salt.
To serve, turn out a rice timbale on each plate. Place the salmon on top. Arrange the stir-fried vegetables on top of the salmon. Repeatedly stir the dressing, pour it around the rice timbales and bring the dish to the table on the spot.
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