- Prep
- 30 min
- Cook
- 45 min
- Total time
- 75 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 750 kcal
Quick summary
“This exquisite dish harmonizes fresh seared salmon fillets with a crunchy crust and glazed with maple syrup and Dijon mustard to a rustic wild rice risotto cooked with shiitake mushrooms and white wine. An impeccable union of caramelized bittersweet notes and noble earthy umami.”
What you need to know
- O salmão selado com a pele para baixo em fogo alto adquire crocância estaladiça enquanto preserva o miolo rosado
- O glacê de xarope de bordo com mostarda Dijon carameliza suavemente ao calor residual criando brilho laqueado
- O arroz selvagem confere perfil amendoado e mastigabilidade distinta complementada pelo shiitake
Ingredients
Main
- units (approx. 180g each), with skin Fresh Salmon Fillets
- ml Pure Maple Syrup
- tablespoon Dijon mustard
- clove Minced Garlic
- tablespoons (for the salmon) Extra Virgin Olive Oil
- Salt
- Black Pepper
- cup (200g) Wild Rice
- cups (1 liter), heated Chicken or Vegetable Broth
- unidade pequena Chopped Onion
- g, sliced Fresh Shiitake Mushrooms
- ml Dry White Wine
- g Grated Parmesan Cheese
- tablespoons Unsalted Butter
- tablespoons Fresh Chopped Parsley
- tablespoon (for the risotto) Extra Virgin Olive Oil
- cup Wheat Flour (for Bannock)
- teaspoon Baking Powder (for Bannock)
- teaspoon Salt (for Bannock)
- cup Warm Water (for Bannock)
- cup Olive oil for Frying (for Bannock)
Instructions
Principal
- Prepare the Wild Rice: In a medium pot, add the wild rice and 3 cups of broth. Cook over low heat for 35-40 minutes, or until the rice is tender and "opened". Drain the excess liquid and reserve. The secret to this recipe is to cook the wild rice until it is at the ideal point, maintaining its characteristic texture.
- Prepare the Risotto Base: In another pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the chopped onion until translucent. Add the shiitake mushrooms and sauté for another 5-7 minutes, until they brown and release the water.
- Finish the Risotto: Add the cooked wild rice to the pan with the mushrooms. Pour in the white wine and let it evaporate completely. Add the remaining broth little by little, stirring constantly, until the risotto is creamy and the rice absorbs the liquid. Remove from heat, incorporate the parmesan, the remaining butter, and the parsley. Adjust the salt and pepper.
- Prepare the Maple Glaze: In a small bowl, mix the maple syrup, Dijon mustard, minced garlic, salt, and pepper. Set aside. This simple mixture is the soul of the salmon's flavor.
- Cook the Salmon: Season the salmon fillets with salt and pepper. Heat the olive oil in a non-stick skillet over medium-high heat. Place the fillets skin-side down and sear for 4-5 minutes, until the skin is crispy.
- Glaze the Salmon: Turn the salmon and brush generously with the maple glaze. Cook for another 3-4 minutes, or until the desired doneness. The professional technique is not to overcook the salmon, keeping it juicy inside.
- Prepare the Bannock Crisps (optional): Mix the flour, baking powder, and salt. Add the warm water gradually, kneading until a homogeneous dough is formed. Divide into small portions, flatten thinly, and fry in hot olive oil until golden and crispy. Drain on paper towels.
- Assemble the Dish: Serve a generous portion of the wild rice risotto on each plate. Arrange a seared salmon fillet on top and decorate with the bannock crisps, if using. Finish with a sprig of fresh parsley.
Chef's tips
- Pressione os filés de salmão contra a frigideira com uma espátula nos primeiros 30 segundos para evitar que a pele enrole
- Pincele o glacê de bordo apenas após virar o peixe para que os açúcares não queimem no fundo da frigideira quente
- Cozinhe o arroz selvagem previamente com caldo aquecido, pois ele requer mais tempo de cocção que o arroz arbóreo
Variations
- Adicione uma pitada de pimenta caiena ou gengibre ralado fresco ao glacê de bordo para um toque picante elegante
- Finalize o risoto com castanhas-do-pará raladas finamente ou nozes tostadas para realçar a crocância do prato
- Sirva acompanhado por brotos frescos de ervilha ou folhas jovens de rúcula selvagem temperadas com limão
Substitutions
- O xarope de bordo (maple syrup) puro pode ser substituído por mel de flor de laranjeira ou melado de cana suave
- O arroz selvagem pode ser mesclado com arroz negro integral ou arroz cateto integral na mesma proporção
- Os cogumelos shiitake frescos podem ser substituídos por cogumelos portobello ou cogumelos Paris frescos fatiados
How to store
Store the salmon and wild rice risotto in separate containers in the refrigerator for up to 2 days. To reheat, place the risotto in a pan with 2 tablespoons of broth and heat the salmon in the oven at 160°C for 5 minutes.
Can it be frozen?
Wild rice risotto can be frozen in a closed container for up to 45 days. Seared salmon is not indicated for home freezing, as the meat loses the juicy pink point and the skin loses crispness.
What to serve with
It pairs perfectly with asparagus spears sautéed in olive oil, a fresh green leaf salad with citrus vinaigrette, or traditional bannock bread. To drink, pair with Chardonnay white wine or Pinot Noir red wine.
Frequently asked questions
How to make salmon skin crispy without burning the fish?
Dry the skin with paper towels, make small shallow cuts, use a very hot skillet with olive oil, and cook 70% of the time skin-side down.
Can I use skinless salmon in this recipe?
Yes, sear the fillet for 3 minutes per side and apply the maple and mustard glaze in the last minute to coat the surface.
Why not put the maple glaze right at the beginning of the skillet?
The sugars in maple syrup burn very easily in direct contact with the pan over high heat; apply only at the end.
What is wild rice and why does it take longer to cook?
It is the seed of a North American aquatic grass with a nutrient-rich fibrous husk, requiring 35 to 45 minutes of cooking.
