Family Best Time >> Food

Umia Salmon Terryaki


Ingredients:4 people
  • salmon fillet
    500 g
  • marinade:soy sauce
    8 cl
  • dry white wine
    30 cl
  • sweet acacia-type honey
    2 tablespoons
  • sliced ​​fresh ginger
    20 g
  • teriyaki sauce:pickling liquid
  • cornflower
    1 tablespoon
  • rice:japonica rice (rice for sushi)
    150 g
  • cereal mix
    50 g
  • fine salt


Preparation:
  • Preparation time:30 minutes
  • Cooking time:20 minutes


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.

Umia Salmon Terryaki

Source:REGAL Magazine. No. 55. 2013