Jasmine Tea Glazed Alaskan Salmon With Hoisin-Braised Bacon, Green Rice And Orange-Cashew Salad
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
53
Spice
59
Sweetness
58
Sourness
37
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
Mirin1 cup
Sake2 tbsps
Sugar2 tbsps
Soy Sauce450 g
Slab Bacon4 tbsps
Vegetable Oil3 cups
Chicken Stock (hot)1 cup
Hoisin Sauce1 cup
Basil (chopped fresh)1 cup
Chives (chopped fresh)1 cup
Cilantro (chopped fresh)1 cup
Mint (chopped fresh)1 small
Onion (diced)1 tbsp
Extra-Virgin Olive Oil1.5 cups
Basmati Rice2 tbsps
Unsalted Butter1
Salt1 cup
Rice Vinegar1 tbsp
Grain Mustard (whole-)1 tsp
Sweet Soy Sauce1 cup
Olive Oil1 cup
Napa Cabbage (julienned)1 cup
Radicchio (julienned)3 cup
Cashew (toasted)Directions:
1
For the jasmine tea glaze: Combine the mirin, sake and sugar in a pot and simmer over medium heat until reduced by two-thirds to a syrupy consistency
2
Remove from the heat and steep the tea bags for 5 minutes
3
Stir in the soy and set aside
4
For the hoisin-braised bacon: Preheat the oven to 275 degrees F
5
Score the fat side of the bacon in a crisscross pattern
6
Heat the oil over high heat in a skillet, add the bacon fat-side down, reduce the heat to medium-low and cook until a rich brown color is obtained, 10 minutes
7
Flip and cook for 10 minutes more
8
Drain off the fat and add the chicken stock to come two-thirds of the way up the bacon slab
9
Braise in the oven for 45 minutes, and then brush with the hoisin and cook for 30 minutes more
10
Try to keep the level of chicken broth the same throughout braising
11
Remove and let cool in the pan, and then remove the bacon and cut into 1/4-inch-thick slices
12
Strain the liquid and return to the pan
13
Cook until reduced to a thick glaze, about 30 minutes, and then stir in bacon
14
Cook until the bacon crisps and is well coated
15
Remove and let cool
16
For the green rice: Puree 1 cup stock, the basil, chives, cilantro and mint in a food processor until smooth
17
Saute the onions in the oil in a saucepan until softened, and then add the rice and lightly toast
18
Add the butter, herb puree, remaining stock and some salt and black pepper, stir, and bring to a boil
19
Reduce the heat to a low simmer and cook until the liquid is absorbed and the rice is fluffy
20
Remove from the heat and keep covered
21
For the salad: Combine the vinegar, mustard, sweet soy and some salt and black pepper in a bowl
22
Whisk in the oil in a slow stream
23
Toss in the cabbage, radicchio, cashews and oranges
24
For the salmon: Sprinkle the salmon with salt and pepper
25
Heat the oil in large skillet over high heat and saute the salmon over medium-high heat for 2 minutes per side
26
Add the tea glaze and cook for 45 seconds
27
Arrange the salmon over bacon slices, pour over more tea glaze, and serve with orange-cashew salad and timbales of the green rice