Fillet of salmon with wild rice
Posted:
04 25 2018
0
Usually Asian recipes are too sweet, as for me. In this dish, the only sweet ingredient is honey used for glaze, so that the finished fish has a beautiful crust. Preparing it several times, I simplified the recipe, but the taste of salmon is not different from the original recipe. I do not leave the fish for 30 minutes in the marinade, it will not add more flavor. Well, the feed itself looks amazing. First laid white rice, on top of it a spoon of brown rice and juicy pieces of fish. Then it is poured with prepared sauce and decorated with fresh spinach leaves. Serve for lunch or dinner.


Instructions:

Cook time:
40 minutes
Servings:
2

Ingredients:

  • Salmon fillet - 2 pcs.
  • Honey - 2 tbsp. l.
  • Sesame oil - 1 tbsp. l.
  • Soy sauce - 2 tbsp. l.
  • For rice: Water - 4 glasses.
  • White rice - 1 glass.
  • Water - 2 glasses.
  • Brown rice - 1 glass.
  • Salt - to taste.
  • Sake or Sherry - 1/3 glass.
  • Soy sauce - 1 tbsp. l.
  • White wine vinegar - 1/2 tsp.
  • Dry mustard - 1 tsp.
  • Spinach - 4 tbsp. l.
  1. Fillet of salmon with wild rice For a recipe, of course, it is better to use fresh salmon fillets. Prepare the icing. In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of sesame oil and 2 tablespoons of honey. Preheat the mixture in the microwave for 20 seconds or more to melt the honey. Warm up the mixture immediately before roasting the fish.
  2. Fillet of salmon with wild rice Prepare the sauce for serving: cook the sake for 3 minutes. Remove from the plate and add the remaining ingredients: 1 tbsp. a spoonful of soy sauce, 1/2 teaspoon white wine vinegar and 1 teaspoon dried mustard.
  3. Fillet of salmon with wild rice Prepare white and brown rice separately, or mixed together. After cooking season with salt.
  4. Fillet of salmon with wild rice Preheat the oven. Lubricate the salmon fillet on the side without skin. Preheat the frying pan, add 1 tablespoon of the remaining sesame oil, place the salmon fillet side down without skin and fry for 3 minutes over high heat, then turn over and fry the other side (with skin) for 2 minutes. Then turn the fish skin down, top with the remaining sauce and bake in the oven for 4 minutes. Skin off, cut into slices.
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