Filet de saumon à la sauce au saké et au riz sauvage

Ingrédients

• 1 cup wild rice
• 4 cups water
• salt to taste
• 1/3 cup sake
• 1 tablespoon soy sauce
• 1/2 teaspoon white wine vinegar
• 1 teaspoon dry English mustard (or wasabi paste)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 salmon fillets
• 1/4 cup spinach (chopped (for garnish))

Préparation

1. 1

   Cook wild rice for 30 minutes(1 cup of rice in 4 cups of water = 1 to 4 proportion), until it’s soft but not mushy. You can also use different type of rice, such as basmati, and cook for less amount of time, usually about 15-20 minutes. Once cooked, season rice with salt.

2. 2

   To make sauce, boil sake in a small pan, uncovered, about 3 minutes. Remove from heat and add other sauce ingredients.

3. 3

   Preheat broiler. In a small bowl, combine all ingredients listed for glaze, mix well. Heat the mixture in the microwave for about 20 seconds or longer to soften honey. Brush mixture over the skinless side of salmon.

4. 4

   Heat stainless steel skillet until hot, add remaining 1 tablespoon sesame oil, cook salmon for 3 minutes on one (skinless) side on high heat, 2 minutes on the other side (with skin). I usually cook salmon with skin on, and remove skin easily after salmon is cooked. Brush the top (skinless) side of salmon with more glaze and place salmon under broiler for about 4 minutes.

5. 5

   Slice salmon into thin slices. Mix wild and white rice. Lay sliced salmon on top of rice, pour sauce over the salmon and some rice. Garnish with chopped spinach on top.