Served with bok choy/garlic and 5-spiced carrots. Served with some super crispy roasted Brussel sprouts which tasted great in the glaze as well. This glaze is delicious! I didn't do the whole preparation of the sushi rice because I already had basmati made, but the salmon was excellent. If I ever make this again, I will halve the vinegar-especially in the rice-and skip the extra salt altogether. I really, really wanted to like this dish, but the truth is that, even though it presents beautifully, it is much too salty and way too vinegary. However I prefer cook my salmon in the oven wrapped in foil so I cooked the glaze down to be thicker and brushed on the fish at the end, saving some to drizzle on when done.ĭisappointing. I made only the glaze which is quite good. I liked this alright, but overall it was too salty and too sweet. Drizzle with any leftover glaze over sprinkle with scallions, sesame seeds, and red pepper flakes. Step 6ĭivide rice among plates and top with salmon. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute. Reduce heat to low and add reserved glaze to skillet cook, stirring occasionally, until it begins to thicken, about 1 minute. Using a spatula to hold back fish, pour off fat from skillet. Turn over and cook just until flesh is very lightly browned ( it should be nearly cooked through), about 2 minutes. Season salmon with salt cook, skin side down, shaking pan occasionally, until skin is very crisp and deep golden brown, 7–9 minutes. Heat oil in a large nonstick skillet over medium. red pepper flakes, and remaining ¼ cup vinegar in a small bowl. Morton kosher salt in a small bowl until sugar dissolves. Remove from heat and let sit, covered, 10 minutes. Cook until water evaporates and rice is tender, 18–20 minutes. Stir once, cover, and reduce heat to low. Bring rice, a pinch of salt and 2½ cups cold water to a boil in a medium saucepan over medium-high heat.
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