My husband adores this salmon.
Sake Salmon And Rice
Serves 2
Recipe By: Nigella Lawson
Marinade:
1 teaspoons English mustard -- or wasabi paste*
2 tablespoons Worcestershire sauce
1 tablespoons soy sauce
1 tablespoons garlic or chili oil
1 tablespoons sake
2 salmon fillets -- skin off
1 cup basmati rice
2 cardamom pods
Sauce for salmon and rice:
1/4 cup sake
1 tablespoons soy sauce
1/2 teaspoons fish sauce or brown rice vinegar
1 teaspoons Worcestershire sauce
1 teaspoons English mustard -- or wasabi paste
2 tablespoons chopped fresh cilantro -- to garnish
If you can't find English mustard, substitute wasabi paste.
In a freezer bag, combine the mustard or wasabi paste, Worcestershire
sauce, soy, oil, and sake and add the salmon fillets. Leave to
marinate for about 20 minutes.
Follow packet instructions for the rice, or rice-cooker handbook or
just put rice in a pan, bruise cardamom pods and chuck them in too,
and put double the volume of water as you have rice. Bring to the
boil, then turn down to the lowest you possibly can, clamp on a lid
and leave until the rice has absorbed the water and is cooked, about
15 minutes.
Heat a smooth griddle or nonstick skillet, and cook the salmon
fillets for 1 1/2 minutes on 1 side then a minute on the other side.
Remove the salmon, double wrapping each fillet in foil parcels and
let them rest for 10 minutes on a wooden board or a pile of newspapers.
Bring the sake to a boil in a tiny little saucepan, like one you
might melt butter in, to let the alcohol taste evaporate. Take the
pan off the heat and add the other sauce ingredients.
Unwrap the salmon fillets, removing them to a wooden board for
carving as you do so.
Arrange some freshly boiled rice on 2 plates, and slice the salmon
fillets into thin slices. Lay the carved salmon on top of the rice
and spoon over the sauce, letting it gloss the fish and drip here and
there over the rice. Scatter the cilantro on top.
Exported from A Cook's Books -- Recipe management for Macintosh
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