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Sake Salmon and Rice Recipe

Sake Salmon and Rice

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (42)

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Average Rating:

Total Reviews: 42

Showing 21-30 of 42

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  • on September 03, 2007

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    This recipe is great for a basic way to serve the salmon, but i found the seasonings a bit bland. Next time i will up the amount of soy sauce in the marinade and sauce. And I will definitely use wasabi instead of traditional english mustard. I served with baby green beans under the salmon as well and it presented nicely.

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  • on August 16, 2007

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    I love the carry-over cooking method. The salmon had a fabulous texture as a result. I thought the mustard in the sauce and the marinade was a bit too overpowering, and would reduce the amount next time.

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  • on August 01, 2007

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    I used the vodka as she suggested and this great. I heated a skillet, sprayed with canola oil and it came out perfect. Will try the cardamon rice next time.

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  • on June 21, 2007

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    the salmon is SO moist - and the recipe so easy. It's the only way to cook fish.

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  • on May 13, 2007

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    Simple and different from the usual!

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  • on April 24, 2007

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    This recipe was just so-so for me. I see everyone else loved it, but the flavor was not as powerful as I was hoping for.

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  • on February 25, 2007

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    I tried this recipe with vodka instead of sake, horseradish instead of mustard/wasabi and didn't use the cardamon. It was still a great dinner. I will definitely make it again.

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  • on January 23, 2007

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    This salmon is moist and delicious!

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  • on January 14, 2007

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    I thought this recipe was GREAT. It comes together very quickly once you've marinated the salmon. It's so tasty and heart-healthy.

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  • on January 13, 2007

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    my family enjoyed this recipe. i used the english mustard and it was a nice tangy sauce. i served over steamed rice. i will make this again.

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