Salmon fillet teriyaki with shallot and basmati rice

Salmon fillet teriyaki with shallot and basmati rice
Why shallots :
Category : Fish
Type of dish : Vegetables, Rice or noodles, Fish or shellfish
Number of servings : 4
Cooking time : 15 minutes
Ingredients :

4 portions of fresh salmon, each weighing 170 g
75 g shallot
2 cloves of garlic
50 g kikkoman (Japanese soy sauce)
35 g ginger syrup
8 spring onions
400 g basmati rice
salt and pepper
 

Preparation :

Cook the basmati rice in water with a pinch of salt and 1 clove of finely chopped garlic.
Peel and halve the shallot. Slice the halves lengthwise into thin strips. Finely chop the garlic. Remove the outer leaves of the spring onion. Slice the onion into diagonal slices up to where the dark green foliage starts. Wash and dry the onion slices.
 

How to prepare :

Season the salmon fillets with salt and pepper and fry the fish on all sides in a frying pan with a little oil. Deglaze the pan with the kikkoman and ginger syrup. Add the shallot and chopped garlic. Place the salmon and this liquid in an oven dish in a pre-heated oven at 100 degrees and cook for around 8 minutes.
Briefly fry the sliced spring onion in a little oil in a wok, then add the cooked basmati rice. Season the rice to taste and serve with the salmon.
 

Use with :
Tips :

Do not over cook the salmon or it will become too dry. Fresh salmon can be eaten while still pink and tender on the inside.Laat de zalmfilet niet te te veel doorgaren anders wordt deze te droog. Verse zalmfilet kan rosé gegeten worden.