Difficulty:[usr 2]
Mix the ingredients for the marinade and pour them into a gratin dish. Cut the salmon fillet into 4 pieces, incise them lengthwise to promote soaking. Place the salmon fillets in the dish. Cover with cling film and leave to marinate in the fridge for at least 2 hours. Drain without discarding the marinade.
In a saucepan, heat the marinade over low heat. Leave to simmer for 5 minutes, then pass through the cheesecloth without pressing. Pour this juice into a saucepan. Dissolve the corn flower in a little cold water and add it to the marinade, mixing with a whisk. Bring to a boil to thicken the sauce.
Put the rice in a bowl with a little water, then rub it between your hands before rinsing it. Rinse the cereal mixture separately and stir in the rice.
Put the cereal rice in a saucepan with a little salt, cover with water. Bring to the boil, covered, then simmer for 12-15 minutes over low heat. Off the heat, let the rice swell while covering for 10-15 minutes.
Mix the rice with a spatula. Make four small rice balls using cling film.
Preheat the oven to 240-250°C (th-8-9). Spread the salmon fillets on a baking sheet. Bake for 6-8 minutes.
Serve the steaks with the rice balls and teriyaki sauce.
Source:REGAL Magazine. No. 55. 2013
