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. (Omit the onions.Bring rice, a pinch of salt and 2½ cups cold water to a boil in a medium saucepan over medium-high heat. Oven smoke-plank for 45 to 60 minutes, or until the fish is opaque and begins to flake when tested with a fork. Place the herb-stuffed planked fish in the middle of the oven. Place 1/2 cup dry wood chips or corncobs in a small metal pan on the bottom rack of the oven and let smolder for about 15 minutes before planking. Oven Smoke-Planking: Preheat the oven to 400☏. Fillet the char and serve on a platter with the lemon and onion halves. Close the lid and continue to cook the fish until it is opaque and begins to flake when tested with a fork, 45 to 60 minutes total. When they are nicely charred, remove them from the grill, too. The onions will take an additional 10 to 15 minutes and may be turned after the first 10 to 12 minutes. If they have nice grill marks, remove them from the grill. Set the onion and lemon halves, cut side down, directly on the grate over the fire and close the lid. When you see the first wisp of smoke, place the planks on the indirect side of the grill. Brush the cut sides of the lemons and onions with olive oil. In the cavity of each fish, place 2 sprigs each of tarragon, dill, and parsley, and 2 stems of chives. For a gas grill, place 1/2 cup dry wood chips or corncobs in a smoker box (or wrap chips in aluminum foil and poke holes in the foil) and place over direct heat in the back of the grill. For a charcoal grill, soak 1 cup wood chips or corncobs in water for at least 30 minutes and place directly on the hot coals when ready to plank. Prepare an indirect fire in your grill with a hot fire on one side and no fire on the other.
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