Fried salmon is a very aromatic dish. The ingredients in their complex give a wonderful taste. Salmon meat turns out to be slightly sweetish, juicy. The spicy sour sauce combines the freshness of rice and the sweetness of salmon.
It is necessary
- For the dish:
- - pepper;
- - salt - 2/3 tsp;
- - water - 1 tsp;
- - apple or wine vinegar - 1 tsp;
- - honey - 2 tsp;
- - vegetable oil - 2 tablespoons;
- - trout or salmon - 0.5 kg;
- - rice - 0.5 cups.
- For the sauce:
- - red pepper - optional;
- - Tabasco sauce - 3 drops;
- - allspice - 5 peas;
- - bay leaf - 2 pcs;
- - garlic - 1 clove;
- - honey - 2 tsp;
- - apple or wine vinegar - 50 g.
Instructions
Step 1
Remove the skin from the salmon and remove the bones. Cut into small pieces, about 5 centimeters in size.
Step 2
Combine water, vinegar, salt and honey in a small bowl. Add pepper and oil. Place the pieces of fish in this mass and, stirring, leave to marinate while the rice is cooking.
Step 3
Boil rice in salted water until tender. Start frying the salmon 5 minutes before the rice is done.
Step 4
Heat a skillet over high heat. Remove the pieces of fish from the marinade and place in one layer in the pan. Fry the meat on all sides until browning. Do not waste more than one minute on one side when searing.
Step 5
Place the rice in a colander, then place on a large platter. Place the fried salmon on top of the rice.
Step 6
Pour the rest of the marinade into the pan where you fried the fish, pour in the vinegar and add a teaspoon of honey. Place chopped garlic, allspice and broken bay leaves.
Step 7
For a spicier grilled salmon flavor, add adjika, red pepper, or Tabasco. Open a window or turn on the hood. Reduce the sauce by one third over high heat.
Step 8
Try the sauce, if it's too sour, add more honey. Strain the sauce through a sieve. Drizzle over the salmon with rice so that it spills onto each bite. If you've made too much sauce, don't use all of it. Rice should not float in liquid. Sprinkle dill or parsley over the dish just before serving.
