| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 10 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 2 servings |
Ingredients
- 1 teaspoon English mustard, or wasabi paste*
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon garlic or chili oil
- 1 tablespoon sake
- 2 salmon fillets
- 1 cup basmati rice
- 2 cardamom pods
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1300 |
| Total Fat | 61 g |
| Saturated Fat | 13 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 89 g |
| Cholesterol | 218 mg |
| Sodium | 1313 mg |
Reviews
One of my favorite things. Divine. She also has a recipe to do this with steak….you could also do chicken. I love it
I love love love this recipe, it’s my husband’s favorite, he asked me to cook this the most! If your salmon is thin then it’s ok, if it’s quite thick then the marinade flavor might be hard to show.
Wonderful cooking technique for moist, rare salmon. The salmon did not pick up much of the marinade flavor after 30 minutes, but the sauce had enough zip to make up for it. Served over brown rice.
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.
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.
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!
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.
Loved this recipe!
I substituted:
– 1 tbsp chili sauce for the chili oil
And I added to the sauce:
– 1 tbsp teriyaki sauce
– 1 clove of minced garlic
– 1 tsp sesame seeds
I should note I that chose to use mustard powder instead of wasabi, and the recipe was phenomenal! I received a ton of compliments on this dish and will definitely be making this again.
Delicious! A go to for family & guests- thanks, Nigella!
This is one of my regular Go To recipes. I usually make it as written, but have subbed vodka or white wine when sake was not in my cupboard. It always comes out perfect. I use skin on salmon filets, and after cooking and before I wrap them in the foil I separate the skin and put it back in the skillet to crisp up. A bonus treat!
This was delicious! I used the wasabi paste and it just added a little bit of warmth to the marinade and sauce. This will definitely be my go to recipe for salmon from now on.