Sake Salmon and Rice

Nigella Lawson

Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)

Show: Nigella FeastsEpisode: Delicious Dinners

Picture of Sake Salmon and Rice Recipe Photo: Sake Salmon and Rice Recipe
Rated 5 stars out of 5
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  • Read 40 Reviews
Total Time:
1 hr 0 min
Prep
10 min
Inactive
30 min
Cook
20 min
Yield:
2 servings
Level:
Intermediate
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Ingredients

Marinade:

Sauce for salmon and rice:

  • 1/4 cup sake
  • 1 tablespoon soy sauce
  • 1/2 teaspoon fish sauce or brown rice vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon English mustard, or wasabi paste
  • 1 to 2 tablespoons chopped fresh cilantro, to garnish
  • *Cook's Note: If you can't find English mustard, substitute wasabi paste.

Directions

In a freezer bag, combine the mustard or wasabi paste, Worcestershire sauce, soy, oil, and sake and add the salmon fillets. Leave to marinate for about 20 minutes.

Follow packet instructions for the rice, or rice-cooker handbook or just put rice in a pan, bruise cardamom pods and chuck them in too, and put double the volume of water as you have rice. Bring to the boil, then turn down to the lowest you possibly can, clamp on a lid and leave until the rice has absorbed the water and is cooked, about 15 minutes.

Heat a smooth griddle or nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on 1 side then a minute on the other side. Remove the salmon, double wrapping each fillet in foil parcels and let them rest for 10 minutes on a wooden board or a pile of newspapers.

Bring the sake to a boil in a tiny little saucepan, like one you might melt butter in, to let the alcohol taste evaporate. Take the pan off the heat and add the other sauce ingredients.

Unwrap the salmon fillets, removing them to a wooden board for carving as you do so.

Arrange some freshly boiled rice on 2 plates, and slice the salmon fillets into thin slices. Lay the carved salmon on top of the rice and spoon over the sauce, letting it gloss the fish and drip here and there over the rice. Scatter the cilantro on top.

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Newest Ratings and Reviews

Read all 40 reviews

  • on January 26, 2012

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    Loved the recipe. Made it with Vodka and Wasabi. I don't know if it was the quality of my salmon but at 2 1/2 minutes cooking time and 10 minutes resting it was really mushy. I know in the video it is rare but this was in between. Again probably the thickness of my salmon or the quality.
    But the taste was amazing. My husband had seconds, which is rare, because he only likes his salmon raw. My kids liked it too. They did say it was a little too salty, but they didn't eat it over rice like I did.

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  • on January 14, 2012

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    this is by far my favorite recipe and like others have mentioned, it's my 'Go To' when I'm in a pinch or...decide to treat my family :. I've had to use vodka in short notice and it was just as delicious. the best part - it's incredibly EASY. if only there were more of these types of recipes out there!

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  • on January 08, 2012

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    This wasn't that bad. I just marinaded the salmon but didn't make rice or the sauce. I used the recipe to a tee and it was fairly flavorful but a little bit on the sweet side. I would probably change out the sake with white wine next time just to see.

    people found this review Helpful.
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