Sake Salmon And Rice Recipes

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SALMON AND RICE CASSEROLE



Salmon and Rice Casserole image

This is quick and easy. The curry powder adds a great flavour. I found the original recipe in a booklet called Family Meal Planning published in 1972 and received permission to post the recipe.

Provided by Timothy

Categories     Rice

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

3 tablespoons soft margarine (I use Becel)
4 tablespoons flour
1 teaspoon salt
2 cups 1% low-fat milk
1/2 teaspoon curry powder
1/2 teaspoon Worcestershire sauce
2 (7 1/2 ounce) cans salmon (any variety)
1 1/2 cups rice, cooked (left-overs work great!)
1 cup cheddar cheese, grated

Steps:

  • Set oven to 350 degrees F.
  • Grease casserole dish.
  • Melt margarine.
  • Add flour& salt and cook for 1 minute while stirring.
  • Remove from heat.
  • Add milk gradually, return to heat and cook and stir until thickened.
  • Stir curry powder and worcestershire sauce into sauce.
  • Break salmon into chunks and add to sauce.
  • Add cooked rice.
  • Pour into greased casserole.
  • Sprinkle cheese on top.
  • Bake at 350 degrees F for 30 minutes.

Nutrition Facts : Calories 438.2, Fat 15.5, SaturatedFat 6, Cholesterol 60.7, Sodium 659.6, Carbohydrate 47.2, Fiber 0.9, Sugar 4.4, Protein 25.4

MISO SALMON WITH SAKE BUTTER



Miso Salmon with Sake Butter image

After having Miso Salmon with Sake Butter at a favorite restaurant I immediately became obsessed with recreating this amazing dish at home. This is it! Serve it over sticky white rice with a side salad.

Provided by Everettrj

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 4

Number Of Ingredients 19

2 cups water
1 cup short-grain white rice
1 cup snow peas
cooking spray
4 (6 ounce) 1-inch thick salmon fillets
¼ cup brown sugar, packed
2 tablespoons low-sodium soy sauce
2 tablespoons hot water
2 tablespoons miso (soybean paste)
1 tablespoon unsalted butter
2 tablespoons peeled, matchstick-cut fresh ginger
1 tablespoon minced shallots
½ cup sake (Japanese rice wine, such as Momokawa®)
1 tablespoon heavy whipping cream
½ cup cold unsalted butter, cubed
1 tablespoon sake (Japanese rice wine, such as Momokawa®)
½ teaspoon fresh lime juice
kosher salt to taste
1 tablespoon chopped fresh chives

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until most of the water has been absorbed, about 20 minutes. Place snow peas on top of the rice and steam, covered, until crisp-tender, about 5 minutes. Transfer snow peas to a bowl to stop cooking.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Line a baking dish with aluminum foil and coat with cooking spray. Arrange salmon fillets in the dish.
  • Whisk brown sugar, soy sauce, water, and miso together in a small bowl. Spoon over salmon.
  • Broil salmon in the preheated oven, basting it frequently with the topping mixture, until it is golden brown and flakes easily with a fork, 10 to 15 minutes.
  • Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add ginger and shallots; cook and stir until shallots are translucent, 2 to 3 minutes. Add 1/2 cup sake; bring to a boil and cook until reduced by 2/3, about 3 minutes. Add heavy cream; bring to a boil and cook until sauce is reduced by half, about 2 minutes.
  • Whisk in cubes of butter one at a time until incorporated and sauce is thick and creamy. Remove from heat. Whisk in remaining 1 tablespoon sake and lime juice. Season with salt.
  • Spoon some sake sauce onto 4 serving plates. Place rice in the middle of each and top with a piece of salmon. Arrange snow peas around each plate. Garnish with chives.

Nutrition Facts : Calories 820.2 calories, Carbohydrate 60 g, Cholesterol 156.3 mg, Fat 44.3 g, Fiber 2.4 g, Protein 34.7 g, SaturatedFat 20.7 g, Sodium 783.9 mg, Sugar 16.7 g

SAKE SALMON AND RICE



Sake Salmon and Rice image

From the new Foodnetwork show Nigella Feasts, this is infused with wonderful flavor! If you can't find sake, you may substitute another wine(such as plum).

Provided by Sharon123

Categories     Rice

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

1 teaspoon English mustard or 1 teaspoon wasabi paste
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon chili oil or 1 tablespoon garlic oil
1 tablespoon sake (rice wine)
2 salmon fillets
1 cup basmati rice
2 cardamom pods
1/4 cup sake
1 tablespoon soy sauce
1/2 teaspoon fish sauce
1 teaspoon Worcestershire sauce
1 teaspoon English mustard or 1 teaspoon wasabi paste
1 -2 tablespoon chopped fresh cilantro, to garnish

Steps:

  • In a plastic sealable bag, combine the mustard, Worcestershire sauce, soy sauce, oil, and sake; add the salmon fillets. Leave to marinate for about 20 minutes.
  • Place rice in medium saucepan and add 2 cups water along with the cardamom pods. Bring to a boil, cover, turn down heat to low and simmer about 15 minutes or until water is absorbed. Keep lid on and set aside.
  • Heat a nonstick skillet, and cook the salmon fillets for 1 1/2 minutes on one side, turn over and cook 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.
  • Bring the sake to a boil in a small saucepan, and let the alcohol evaporate. Take pan off heat and add the other sauce ingredients.
  • Unwrap the salmon fillets, placing them on a cutting board. Arrange some of the warm rice on 2 serving plates, and slice the salmon fillets into thin slices. Place the carved salmon on top of the rice and drizzle over the sauce. Sprinkle the cilantro on top. Serve and enjoy!

Nutrition Facts : Calories 800.1, Fat 14.6, SaturatedFat 2.4, Cholesterol 165.4, Sodium 1536.2, Carbohydrate 79.3, Fiber 3.9, Sugar 3.4, Protein 73.7

SAKE AND MISO MARINATED SALMON WITH COCONUT RICE AND BROCCOLINI



Sake and Miso Marinated Salmon with Coconut Rice and Broccolini image

This is inspired by the miso-marinated black cod you made famous at the restaurant Nobu, but here, it is easier, more affordable and more accessible by using salmon, which in my opinion, is just as gratifying. Plus, my wife, Sarah, has to eat salmon at least 3 days a week or she will turn to dust...true story, so this is a fun twist on regular broiled salmon.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 13h5m

Yield 4 servings

Number Of Ingredients 16

1/2 cup white miso paste
3 tablespoons brown sugar
3 tablespoons sake
3 tablespoons mirin
Four 6-ounce salmon fillets, skin on
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
1 bunch (8 ounces) broccolini, ends trimmed
1/2 teaspoon crushed red pepper flakes
Coconut Rice, for serving, recipe follows
1 tablespoon coconut oil
2 cups jasmine rice, rinsed under cold water until it runs clear
One 13.5-ounce can full-fat coconut milk, well shaken
2 teaspoons kosher salt
1 cup shredded coconut
4 lime wedges, for serving

Steps:

  • In a medium bowl, whisk together the miso, brown sugar, sake and mirin. Place the salmon, skin-side down, in a large resealable bag. Pour in the marinade and close the bag. Lightly massage to coat the salmon with the marinade. Place the bag flat on a sheet tray. Marinate for 12 to 24 hours in the refrigerator.
  • Preheat the broiler (on low if you have a low and high setting).
  • Line an 18-by-13-inch sheet pan with foil and fit with an 8 1/2-by-12-inch wire rack on one side. Drizzle or brush the rack and aluminum foil with some olive oil.
  • Remove the salmon from the marinade and sprinkle with salt. Place the salmon fillets side-by-side, skin-side down, on top of the rack. Spread the broccolini in a single layer on the other half of the sheet pan and drizzle with olive oil. Sprinkle the broccolini with the crushed red pepper flakes and salt.
  • Broil on the top rack until the salmon reaches 135 degrees F, 5 to 7 minutes.
  • If desired, remove the salmon skin from the fillets before serving. Serve the salmon and broccolini with a side of Coconut Rice.
  • Preheat the oven to 350 degrees F.
  • Melt the coconut oil in a medium pot over medium heat. Add the rinsed rice to the pot and stir. (This creates a nice fat barrier to ensure well-separated grains of rice.) Add the coconut milk, salt and 2 cups water to the pot. Give it a good stir and cover with a lid. Bring to a boil, then immediately lower to a gentle simmer. Simmer for 10 minutes, then take off the heat with the lid still on and let the rice rest for 15 minutes.
  • Meanwhile, place the shredded coconut on a parchment-lined sheet pan. Bake until golden brown and crispy, 8 to 10 minutes. Let cool.
  • Fluff the rice with a fork and serve with the lime wedges and a nice sprinkle of toasted coconut.

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