Yuzu Glazed Salmon with Brown Rice Risotto
This healthy recipe features succulent pink Salmon, topped with a sweet & sour Yuzu glaze to give you a taste of Japan. Add a healthy brown rice risotto for a creamy flavor that brings this fusion dish together.
Ingredients
Salmon Fillet
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Fresh Salmon Fillet 250 g
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Salt and Pepper to taste
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Lemon Juice 1 tbsp
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Cooking Oil 2 tbsp
Yuzu Glaze
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Soy sauce 1 tsp
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Yuzu juice 2 tbsp
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Brown sugar 4 tbsp
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Cornstarch 1 tsp
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Cold water 2 tbsp
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Sesame seeds 1 tbsp
Brown Rice Risotto
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Brown rice 300 g
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Vegetable broth 240 ml
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Butter 1 tbsp
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Onion, minced 0.5 pc
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Asparagus, chopped 170 g
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Carrots, diced 170 g
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Parmesan Cheese, grated 1 tbsp
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Knorr Chicken Seasoning Powder - 10 x 1 kg
Preparation
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Salmon Fillet
- Marinade the salmon fillet for 30 minutes in salt, pepper and garlic.
- Add the lemon juice to your fish only before cooking because if left long enough, the acid from the lemon will cook it before it even touches the pan (also known as ceviche).
- Bring the stove to medium heat, add in your Cooking Oil, and place the salmon fillet on the pan, skin down to prevent the meat from sticking to the pan, and because the skin side takes longer to cook. Let it cook for about 4-5 minutes or until the skin is crispy.
- Flip the salmon over, and let the top cook for 2 minutes, or until the salmon cooks through.
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Yuzu Glaze
- In a pot, add in your Sugar and mix constantly until it begins to caramelize and starts looking syrupy. Be careful not to allow the sugar to burn.
- Add in your Soy Sauce, Yuzu Juice, and mix until it becomes a sticky glaze. (If the sauce is too watery, add in a slurry of Cornstarch and Cold Water that’s pre-mixed in a separate bowl. Remember not to use hot water for the slurry because it cooks the cornstarch even before it mixes with the sauce. Also, do not directly add cornstarch to the sauce without mixing it first with water. It will be very difficult to crush the lumps in the sauce.)
- When the sauce boils, add in your Sesame Seeds.
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Brown Rice Risotto
- Bring the Vegetable Broth to a boil over high heat, then add in your asparagus and carrots. Let it simmer for 2 minutes, or until the asparagus changes color.
- Strain, then transfer to cold water. Keep the broth simmering in low heat.
- In a pan, sauté your onions in butter at medium to low heat until it turns translucent. Add rice and cook until lightly toasted.
- Gradually add in some vegetable stock, one ladle at a time, and mix constantly, until the rice absorbs the stock for about 5 minutes.
- When the rice is tender, add in the Cream Soup to the rice mixture.
- Add in your cooked asparagus and carrots, and mix until all ingredients are combined until heated, for about 2-3 minutes.
- Season to taste with KNORR Chicken Seasoning Powder then top with Parmesan Cheese. For a creamier risotto, add in more Cream Soup.
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Plating
- On a deep-dish plate, start out with a spread of risotto.
- Place the salmon on top and drizzle the Yuzu Glaze over it.
- Top with Sesame Seeds.
