object(WP_Post)#4383 (24) { ["ID"]=> int(44316) ["post_author"]=> string(2) "10" ["post_date"]=> string(19) "2018-07-01 09:45:42" ["post_date_gmt"]=> string(19) "2018-07-01 07:45:42" ["post_content"]=> string(145) "Taste this revisited Parmentier. Our Chef cooked a delicious seafood Parmentier. This tasty and original dish is going to please your taste buds." ["post_title"]=> string(18) "Seafood Parmentier" ["post_excerpt"]=> string(146) "Taste this revisited Parmentier. Our Chef cooked a delicious seafood Parmentier. This tasty and original dish is going to please your taste buds. " ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(18) "seafood-parmentier" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 10:46:52" ["post_modified_gmt"]=> string(19) "2019-04-26 08:46:52" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(63) "http://www.escal-seafood.de/recipe/parmentier-de-fruits-de-mer/" ["menu_order"]=> int(390) ["post_type"]=> string(6) "recipe" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" }
Teriyaki Salmon

Teriyaki Salmon

Inspired from Japanese gastronomy, Karstin prepares the Escal’s organic salmon on her blog « Cooking Affair«. In her recipe, she uses typical Japanese products as the teriyaki sauce for our taste buds’ pleasure.

Cooking Instructions: Pfanne
Ready in 45 minutes
Difficulty
Medium

Ingredients

For 2 persons

2 pavés de saumon Bio

For the teriyaki sauce:

(Tip: the sauce has to rest for a week, if you don’t have time, buy an already prepared sauce)

125ml of Saké
80ml of light soy sauce
1 tablespoon of rice vinegar
20ml of Mirin
25g of ginger, marinated, thinly chopped
1 tablespoon of ginger syrup
2 thinly chopped garlic cloves
1 teaspoon of Maize
1 teaspoon of sesame oil
Some sugar
A bit of salt

For the sushi rice and the vinegar mix:

200g of sushi rice (ex: Koshihikari)
230ml of water
1 tablespoon of rice vinegar
1 teaspoon of sugar
1teaspoon of salt

For the stir-fry spinaches:

100g of fresh and washed spinaches
1 tablespoon of sesame oil
A bit of salt

For the sesame and the nori confetti:

1 Nori leaf, cut into stripes with scissors
2 tablespoons of white sesame seeds
1 avocado, peeled, gutted and sliced
Facultative: 2tablespoons of edamame in each bowl

For the filling:

1 avocado peeled, seeded and sliced

 

Cooking Instructions:

1. Prepare the teriyaki sauce a week before. To do so, cook the Saké, the soy sauce, the Mirin, and the vinegar rice, the ginger, the ginger syrup and the garlic in a pot over low heat. Reduce the heat and let simmer for approximately 10 minutes. In the meantime, mix the maize with 14 tablespoon of water et incorporate sesame oil. When the sauce gets slightly thicker, remove the pot from the heat and let cool down.

2. For the sushi rice, wash the rice several times until the water is clear. Drain the rice and let it swell for approximately 30minutes. Place the rice and lukewarm water in a pot with a cover plate. Let cook for 15 minutes, stop the heat and let the rice swell for 15minutes. Remove the cover plate and let the heat evaporates.

3. Boil the rice vinegar, the sugar and the salt for the vinegar mix. Let simmer for 3minutes and let cool down.

4. Place the rice in a bowl, dig a cross, add the vinegar mix, and delicately aerate with a wooden spoon from below. Cool down the whole with a fan. Its gives to the rice a slight brightness. During the cool down, cover the rice with a kitchen cloth to avoid the drying. When it reaches the skin temperature, it can be treated.

5. Roast the sesame and the Nori stripes in a frying pan for a minute, stir constantly until the sesame seeds start browned. Place the sesame and the Nori in a bowl and set aside. Decover and stir. The spinaches are going to collapse. Season with a bit of salt and remove from the eat.

6. For the spinaches, warm the sesame oil over medium heat in a large frying pan. Put the spinaches and 2tablespoons of water in the pan. Cover the pan and let rest for 2 minutes.

7. For the salmon, preheat the oven to 200°C on upper/lower heat. Place the salmon in an oven-adapted dish and pour a part of the teriyaki sauce to glaze the salmon, then pour the rest in a separate bowl. Place the salmon in the oven for 10 to 15minutes and glaze the salmon with the teriyaki sauce 1 to 2times during this time. The salmon is perfect when it is slightly glassy and juicy, then remove from the oven.

8. Dispose the rice and the spinaches in two bowls. Add a salmon filet in each bowl as well as some avocado slices and the edamame. Sprinkle with the sesame and the Nori confetti. Pour the teriyaki sauce on it and serve.