Yuzu Glazed Salmon with Brown Rice Risotto

Name: Yuzu Glazed Salmon with Brown Rice Risotto
Yield: 1
Ingredients: 1.0pc Salmon Fillet, 250 g; 0.0g Salt and Pepper, to taste; 1.0tbsp Lemon Juice; 2.0tbsp Cooking Oil; 1.0tbsp Soy Sauce; 4.0tbsp Brown Sugar; 1.0tsp Corn Starch; 2.0tbsp Cold Water; 1.0tbsp Sesame Seeds; 2.0tbsp Yuzu juice; 240.0ml Knorr Cream of Mushroom Soup 1KG; 300.0g Brown Rice; 240.0ml Vegetable Broth; 1.0tbsp Butter; 0.5pc Onion, minced; 170.0g Asparagus, chopped & blanched; 170.0g Carrots, diced; 1.0tbsp Grated Parmesan Cheese; 0.0g Knorr Chicken Seasoning Powder (No Added MSG) 1kg

This healthy recipe features succulent pink Salmon, topped with a sweet & sour Yuzu glaze to give you a taste of Japan. Add a healthy brown rice risotto for a creamy flavor that brings this fusion dish together.

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Salmon Fillet

Salmon Fillet, 250 g 1.0 pc
Salt and Pepper, to taste
Lemon Juice 1.0 tbsp
Cooking Oil 2.0 tbsp

Yuzu Glaze

Soy Sauce 1.0 tbsp
Brown Sugar 4.0 tbsp
Corn Starch 1.0 tsp
Cold Water 2.0 tbsp
Sesame Seeds 1.0 tbsp
Yuzu juice 2.0 tbsp

Brown Rice Risotto

Knorr Cream of Mushroom Soup 1KG 240.0 ml
Brown Rice 300.0 g
Vegetable Broth 240.0 ml
Butter 1.0 tbsp
Onion, minced 0.5 pc
Asparagus, chopped & blanched 170.0 g
Carrots, diced 170.0 g
Grated Parmesan Cheese 1.0 tbsp
Knorr Chicken Seasoning Powder (No Added MSG) 1kg
Knorr Chicken Seasoning Powder (No Added MSG) 1kg

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Per Piece (Tub) RM0.00

Per Carton (6 x 1 kg) RM0.00

Product added to cart: Knorr Chicken Seasoning Powder (No Added MSG) 1kg

Recommended Retail Price

Western

Main Course

Fish

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Preparation

Salmon Fillet
- Marinade the salmon fillet for 30 minutes in salt, pepper and garlic.
- Add the lemon juice to your fish only before cooking because if left long enough, the acid from the lemon will cook it before it even touches the pan (also known as ceviche).
- Bring the stove to medium heat, add in your Cooking Oil, and place the salmon fillet on the pan, skin down to prevent the meat from sticking to the pan, and because the skin side takes longer to cook. Let it cook for about 4-5 minutes or until the skin is crispy.
- Flip the salmon over, and let the top cook for 2 minutes, or until the salmon cooks through.
Yuzu Glaze
- In a pot, add in your Sugar and mix constantly until it begins to caramelize and starts looking syrupy. Be careful not to allow the sugar to burn.
- Add in your Soy Sauce, Yuzu Juice, and mix until it becomes a sticky glaze. (If the sauce is too watery, add in a slurry of Cornstarch and Cold Water that’s pre-mixed in a separate bowl. Remember not to use hot water for the slurry because it cooks the cornstarch even before it mixes with the sauce. Also, do not directly add cornstarch to the sauce without mixing it first with water. It will be very difficult to crush the lumps in the sauce).
- When the sauce boils, add in your Sesame Seeds.
Brown Rice Risotto
- Bring the Vegetable Broth to a boil over high heat, then add in your asparagus and carrots. Let it simmer for 2 minutes, or until the asparagus changes color.
- Strain, then transfer to cold water. Keep the broth simmering in low heat.
- In a pan, sauté your onions in butter at medium to low heat until it turns translucent. Add rice and cook until lightly toasted.
- Gradually add in some vegetable stock, one ladle at a time, and mix constantly, until the rice absorbs the stock for about 5 minutes.
- When the rice is tender, add in the Cream Soup to the rice mixture.
- Add in your cooked asparagus and carrots, and mix until all ingredients are combined until heated, for about 2-3 minutes.
- Season to taste with KNORR Chicken Seasoning Powder then top with Parmesan Cheese. For a creamier risotto, add in more Cream Soup.
Plating
- On a deep-dish plate, start out with a spread of risotto.
- Place the salmon on top and drizzle the Yuzu Glaze over it.
- Top with Sesame Seeds.