{"id":1715,"date":"2022-01-10T18:34:11","date_gmt":"2022-01-10T17:34:11","guid":{"rendered":"https:\/\/www.cooknvibe.com\/index.php\/2022\/01\/10\/saumon-laque-au-miso-x-riz-noir-sabayon-citron-cayenne\/"},"modified":"2022-01-10T18:39:18","modified_gmt":"2022-01-10T17:39:18","slug":"saumon-laque-au-miso-x-riz-noir-sabayon-citron-cayenne","status":"publish","type":"post","link":"https:\/\/cooknvibe.com\/index.php\/2022\/01\/10\/saumon-laque-au-miso-x-riz-noir-sabayon-citron-cayenne\/?lang=en","title":{"rendered":"Glazed miso salmon x black rice &#038; lemon cayenne sabayon"},"content":{"rendered":"\n<p class=\"has-drop-cap\">Rice is a cereal with countless varieties and this week we tackle the most particular in terms of aesthetics.<\/p>\n\n\n\n<p>Black rice, a variety so popular in China that it was forbidden to the population and reserved for the emperor, is distinguished by its color obtained thanks to its high content of anthocyanins which is a natural pigment. When cooked, the color turns more purple. It is also believed to have a taste of blueberries but my palate may not be fine enough to notice it.<\/p>\n\n\n\n<p>With the black rice, I chose salmon which highlight perfectly this type of cereal. The salmon is dressed in an umami coat with this miso topping that gives a good balance of flavors. <\/p>\n\n\n\n<p>Finally, we add a classic of French cuisine the sabayon with an acidic and slightly spicy note.<\/p>\n\n\n<p><strong>[cooked-recipe id=\"1712\"]<\/strong><br \/><em>(recette introuvable ou en statut brouillon)<\/em><\/p>\n\n\n\n\n<p> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rice is a cereal with countless varieties and this week we tackle the most particular in terms of aesthetics. Black rice, a variety so popular&#8230; <\/p>\n<p class=\"more\"><a class=\"more-link\" href=\"https:\/\/cooknvibe.com\/index.php\/2022\/01\/10\/saumon-laque-au-miso-x-riz-noir-sabayon-citron-cayenne\/?lang=en\">Lire la suite<\/a><\/p>\n","protected":false},"author":1,"featured_media":1703,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[90,92,185],"tags":[517,346,518,166,159,379,348,383,376,519,315,310],"class_list":["post-1715","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-healthy-en","category-main-dish","category-plat-principal-en","tag-cayenne-en","tag-citron-en","tag-fusion-en","tag-japanese","tag-japonais","tag-lemon","tag-miso-en","tag-rice","tag-riz-en","tag-sabayon-en","tag-salmon","tag-saumon-en"],"_links":{"self":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/posts\/1715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"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=1715"}],"version-history":[{"count":1,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/posts\/1715\/revisions"}],"predecessor-version":[{"id":1717,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/posts\/1715\/revisions\/1717"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media\/1703"}],"wp:attachment":[{"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/media?parent=1715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/categories?post=1715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooknvibe.com\/index.php\/wp-json\/wp\/v2\/tags?post=1715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}