07 May Wild Alaskan Sockeye Salmon with miso sauce, Josper, venere black rice and tzatziki

In this recipe, Wild Alaskan Sockeye Salmon is cooked in the Josper and served with an intense miso sauce, spiced venere black rice, and a refreshing tzatziki sauce, creating a perfect balance of flavors and textures that highlight the essence of the sea.

Wild Alaskan Sockeye Salmon with miso sauce, Josper, venere black rice and tzatziki

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Course Main Course

Alaska Product Sockeye Salmon

Servings 1 persona

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.

Notes

Recipe from San Telmo for Wild Week 2025.