Sake And Miso Marinated Salmon With Coconut Rice And Broccolini Food

SAKE SALMON AND RICE

Steps:

• 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.

SAKE-MARINATED SALMON SERVED OVER SHRIMP FRIED RICE IN A SPICY PINEAPPLE REDUCTION

Steps:

• To marinate the salmon, place the salmon in a deep bowl and add the ginger, garlic, scallions, salt, and pepper. Cover with sake and let stand for 1 hour in the refrigerator.
• Split pineapple in 1/2 lengthwise. Cut out the woody central core from one half, then cut out and dice the sweet flesh. Set aside.
• To prepare the pineapple reduction: Melt butter in small saute pan until bubbling. Add 1 tablespoon red pepper flakes, pineapple dice, and 2 tablespoons of the sake marinade. Cook down until all liquid has evaporated. Turn on grill to medium, when hot, place the salmon on the grill and cook about 3 minutes per side. Season with salt and pepper.
• Put sesame oil in a hot wok or non-stick pan, add ginger, garlic, and shrimp. Be sure to keep moving the ingredients until the shrimp turn color, then add the egg, scallions, rice and soy sauce, to taste. Keep stirring everything until the oil is all absorbed. When finished put the rice in the pineapple and top it with the salmon and a small side of the pineapple reduction.

MISO SALMON WITH SAKE BUTTER

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until most of the water has been absorbed, about 20 minutes. Place snow peas on top of the rice and steam, covered, until crisp-tender, about 5 minutes. Transfer snow peas to a bowl to stop cooking.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking dish with aluminum foil and coat with cooking spray. Arrange salmon fillets in the dish.
• Whisk brown sugar, soy sauce, water, and miso together in a small bowl. Spoon over salmon.
• Broil salmon in the preheated oven, basting it frequently with the topping mixture, until it is golden brown and flakes easily with a fork, 10 to 15 minutes.
• Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add ginger and shallots; cook and stir until shallots are translucent, 2 to 3 minutes. Add 1/2 cup sake; bring to a boil and cook until reduced by 2/3, about 3 minutes. Add heavy cream; bring to a boil and cook until sauce is reduced by half, about 2 minutes.
• Whisk in cubes of butter one at a time until incorporated and sauce is thick and creamy. Remove from heat. Whisk in remaining 1 tablespoon sake and lime juice. Season with salt.
• Spoon some sake sauce onto 4 serving plates. Place rice in the middle of each and top with a piece of salmon. Arrange snow peas around each plate. Garnish with chives.