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Sake Salmon and Rice Recipe
Comments (0) | Tuesday, January 18, 2011
Yet another salmon winner! I've been wanting to try this recipe for a very long time and I finally did and it was as delicious as I thought it would be! I didn't add cardamom to the rice when I made it - it was a last minute meal decision and I didn't have any (no time to go get any either).
By Nigella Lawson
Prep time: 10 minutes, Inactive prep: 30 minutes, Cook time: 20 minutes.
Serves: 2
Marinade
1 t English mustard, or wasabi paste
2 T Worcestershire sauce
1 T soy sauce
1 T garlic or chili oil
1 T sake
2 salmon fillets
1 c basmati rice
2 cardamom pods
1 to 2 T chopped fresh cilantro, to garnish
Sauce for salmon and rice:
1/4 c sake
1 T soy sauce
1/2 t fish sauce or brown rice vinegar
1 t Worcestershire sauce
1 t English mustard, or wasabi paste
Directions
1. 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.
2. Follow packet instructions for the rice 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 a 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.
3. 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.
4. 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.
5. 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 this 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.
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