Restaurants›Miku Vancouver›Sockeye Salmon Mi-cuit Recipe

Sockeye Salmon Mi-cuit Recipe

Inspired by Miku Vancouver
Time1h
Serves2

Our Sockeye Salmon Mi-Cuit uses local BC sockeye salmon, served with sansai quinoa, ravigote sauce, and garnished with a delicate yuzu foam.

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Ingredients

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Sockeye Salmon

Sansai Quinoa

Ravigote Sauce

Yuzu Foam

Method

Sockeye Salmon Mi-Cuit Preparation

1

Prepare the Salmon

Season the sockeye salmon fillets with salt. In a skillet, heat olive oil over medium heat and sear the salmon skin-side down for about 3-4 minutes until crispy. Flip and cook for an additional 2-3 minutes. Remove from heat and let rest.

2

Cook the Quinoa

In a saucepan, bring water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork. Stir in the sansai and season with salt.

3

Make the Ravigote Sauce

In a bowl, combine parsley, capers, red wine vinegar, Dijon mustard, olive oil, salt, and black pepper. Mix well and set aside.

4

Prepare the Yuzu Foam

In a saucepan, gently heat the heavy cream and yuzu juice until warm. Remove from heat, add lecithin, and use an immersion blender to froth until foamy.

5

Plate the Dish

On a plate, place a generous scoop of sansai quinoa, top with the salmon fillet, drizzle with ravigote sauce, and finish with a dollop of yuzu foam.