Wild Alaskan Sockeye Salmon with miso sauce, Josper, venere black rice and tzatziki
Ingredients
For the salmon
- 200 g Wild Alaskan Sockeye Salmon
- 3 g salt
- 10 g olive oil
For the miso sauce
- 120 ml white wine
- 15 g butter
- 30 g red miso paste
- 15 g honey
- 3 g cornstarch dissolved in water
For the rice
- 40 g venere black rice
- 1 star anise
- 1 cinnamon stick
- 2 garlic cloves
- 1 bay leaf
- Salt to taste
- 10 g olive oil
- 600 ml water
To serve
- Tzatziki sauce to taste
Instructions
- Prepare the miso sauce: in a saucepan, add white wine and butter and cook until the alcohol evaporates.
- Add the red miso paste and honey. Stir in the dissolved cornstarch and cook until the desired texture is achieved. Set aside.
- For the rice, place venere black rice in a pot with star anise, cinnamon, garlic, bay leaf, salt, olive oil, and water. Bring to a boil, lower the heat, and cook for about 30 minutes until tender.
- Season the salmon with salt and olive oil. Sear in the Josper for 2 minutes on the side opposite the skin.
- Remove, place in an oven-safe tray, coat with miso sauce, and finish cooking in the Josper for about 6 minutes.
- Serve the wild Alaskan red salmon with venere black rice and tzatziki sauce.