Crispy King Salmon Recipe
Romanesco | Pomegranate Seed | Umeboshi Beurre Blanc | Forbidden Rice | Coconut
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Ingredients
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Crispy King Salmon Ingredients
Method
Cooking Directions
- 1
Prepare the Forbidden Rice
Rinse the forbidden rice under cold water. In a medium saucepan, combine the rinsed rice and coconut milk. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
- 2
Cook the Romanesco
While the rice is cooking, bring a pot of salted water to boil. Add the romanesco florets and blanch for 3-4 minutes until bright green and tender. Drain and set aside.
- 3
Prepare the Umeboshi Beurre Blanc
In a small saucepan, melt 2 tablespoons of butter over medium heat. Stir in the umeboshi paste and heat for 1-2 minutes. Gradually whisk in the remaining 2 tablespoons of cold butter until the sauce is emulsified. Set aside.
- 4
Cook the Salmon
Season the king salmon fillets with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the salmon, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until the salmon is cooked through.
- 5
Plate the Dish
On each plate, create a bed of forbidden rice. Top with the crispy salmon fillet, blanched romanesco, and a sprinkle of pomegranate seeds. Drizzle the umeboshi beurre blanc over the salmon and garnish with additional pomegranate seeds if desired.