Miso-Mirin Glazed Salmon
with Air-Fried Yaki Onigiri and Japanese-Style Coleslaw- Saumon
- Sésame
- Soya
- Sulfites
- Sésame
- Blé
- Soya
- Lait
- Moutarde
- Arachides
- Poisson
- Oeuf
- Noix
- Crustacés
- Peut contenir des traces d’allergènes
- Gluten
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient : Saumon)
¾ tasse(s)
Riz collant
(Peut contenir : Sulfites, Sésame, Blé, Soya, Lait, Moutarde, Arachides, Poisson, Oeuf, Noix, Crustacés)
170 g
Mélange pour salade de chou
1 pièce(s)
Oignon vert
½ pièce(s)
Algues marines
(Contient : Sésame Peut contenir : Blé, Soya, Lait, Arachides, Poisson, Oeuf, Noix, Crustacés)
4 cs
Mélange mirin-soya
(Contient : Soya Peut contenir : Sulfites, Sésame, Blé, Lait, Moutarde, Poisson, Oeuf, Crustacés, Gluten)
1 pièce(s)
Concentré de bouillon de miso
(Contient : Soya Peut contenir : Sulfites, Sésame, Blé, Lait, Moutarde, Poisson, Oeuf, Crustacés, Gluten)
1 cs
Vinaigre de riz assaisonné
(Peut contenir : Sésame, Blé, Soya, Lait, Moutarde, Poisson, Oeuf, Noix)
9 g
Graines de sésame
(Contient : Sésame Peut contenir : Sulfites, Soya, Lait, Moutarde, Arachides, Oeuf, Noix, Gluten)
Instructions
- Before starting, preheat the broiler to high.
- Wash and dry all produce.
- To a medium pot, add half the vinegar, 1 1/4 cup (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) sugar. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside in fridge to cool slightly.
- Meanwhile, using scissors cut half the seaweed sheets into 1/8-inch thin strips (use all for 4 servings.)
- Heat a large non-stick pan over medium.
- When hot, add sesame seeds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat.
- Transfer to a plate.
- Thinly slice green onion.
- In a large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
- Add coleslaw cabbage mix, half the green onions and half the sesame seeds. Toss to coat.
- Pat salmon dry with paper towels. Season with salt and pepper.
- In a small bowl, combine broth concentrate and half the Soy-Mirin Blend.
- To a foil-lined baking sheet, add salmon.
- Broil in the middle of the oven for 6-8 min, until cooked through.**
- Remove salmon from the oven, using a scilicone brush, brush slamon with miso-mirin mixture.
- Return salmon to the oven for 1 min, until glaze just sets. (TIP: Keep your eye on it, so it doesn't burn!)
- Remove rice from the fridge, it should still be warm. Stir in seaweed and remaining sesame seeds.
- Line a baking sheet with parchment-paper.
- Place a piece of plastic wrap in a medium bowl.
- Measure out 1/2 cup (1 cup) of rice and place it in the bowl, on top of the platic wrap.
- Twist the plastic wrap over the rice ball tightly and firmly press the sides to form a triangle shape.
- Remove onigiri and transfer to prepared baking sheet. Repeat until all the rice is done.
- In a small bowl, combine remaining Soy-Mirin Blend and 1 tbsp (2 tbsp) oil.
- Brush both sides of onigiri with Soy-Mirin mixture.
- Set air-fryer to 400F, then add add onirigi (NOTE: Cook in batches, if needed). Cook for 5 minutes. Then flip the onigiri over and cook for another 5 minutes.
- Divide salmon, coleslaw and yaki onigiri between plates.
- Sprinkle remaining green onion over salmon.
