{"id":1712,"date":"2022-01-11T20:55:30","date_gmt":"2022-01-11T19:55:30","guid":{"rendered":"https:\/\/www.cooknvibe.com\/?post_type=cp_recipe&p=1712"},"modified":"2022-01-11T20:55:35","modified_gmt":"2022-01-11T19:55:35","slug":"glazed-miso-salmon-x-black-rice-lemon-cayenne-sabayon","status":"publish","type":"cp_recipe","link":"https:\/\/cooknvibe.com\/index.php\/recipes\/glazed-miso-salmon-x-black-rice-lemon-cayenne-sabayon\/?lang=en","title":{"rendered":"Glazed miso salmon x black rice & lemon cayenne sabayon"},"content":{"rendered":"

Glazed miso salmon x black rice & lemon cayenne sabayon<\/h2>\n

Ingr\u00e9dients<\/h3>\n
\n
2<\/span> <\/span> salmon filets<\/span><\/div>\n
150<\/span> g<\/span> black rice<\/span><\/div>\n
1<\/span> <\/span> lemon<\/span><\/div>\n
3<\/span> <\/span> egg yolks<\/span><\/div>\n
2<\/span> c-\u00e0-c<\/span> cayenne pepper<\/span><\/div>\n
2<\/span> c-\u00e0-s<\/span> miso<\/span><\/div>\n
1<\/span> c-\u00e0-s<\/span> maple sirop or honey<\/span><\/div>\n
1<\/span> c-\u00e0-s<\/span> rice vinegar<\/span><\/div>\n
olive oil<\/span><\/div>\n
30<\/span> <\/span> butter<\/span><\/div>\n
salt, pepper<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
\n
\n
\n

Rinse the rice in cold water and then cook the rice in 2 volumes of water per 1 volume of rice for 40 minutes, covered.
\nCheck after 25 minutes that the water has not completely evaporated, if this is the case add enough water to cover the rice.
\nSalt at the end of cooking<\/p>\n<\/div>\n<\/div>\n

\n
\n

In a bowl, mix 3 egg yolks, lemon juice and 3 tbsp of water.
\nOn simmering water and over low heat, pass the mixture in a water bath set for 5-8 min without stopping whipping until the sabayon thickens.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Remove from heat, add the butter cut into dice and the cayenne pepper then whisk.
\nIf the sauce is too thick, 1 to 2 tbsp of water.
\nSalt at your convenience.
\nFilm and put aside.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Mix miso, rice vinegar, soy sauce, maple syrup and 1 tbsp of olive or sesame oil.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Run a paper towel over the salmon to remove any excess moisture from the surface.
\nOn the skin side, lightly brush with olive oil, on the flesh side, brush with miso preparation.<\/p>\n<\/div>\n<\/div>\n

\n
\n

In a hot non-stick pan, cook to the skin side by pressing lightly with a spatula to prevent the skin from contracting. Cook for 2 min and cook on the other side for 4 min.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":1695,"comment_status":"open","ping_status":"closed","template":"","class_list":["post-1712","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-healthy-en","cp_recipe_category-plat-principal-en"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe\/1712","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/comments?post=1712"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/1695"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=1712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}