| Prep Time | 60 min |
| Cook Time | 3 min (sear the salmon quickly) |
| Servings |
pers
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Ingredients
For the Teriyaki sauce
- 20 cl soy sauce
- 20 cl the riesling Pierre and Frédéric Becht
- 1 pinch cinnamon
For garnish and dressing
- 200 g white rice
- 1/2 blanc leek
Ingredients
For the Teriyaki sauce
For garnish and dressing
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Instructions
Sauce Teriyaki
- Mix the soy sauce, maple syrup, Riesling and pinch of cinnamon to bring to the boil. To book.
Preparing the salmon
- Salt, pepper and lightly flour the salmon steaks. Sear them on each side then drizzle and glaze them with Teriyaki sauce. Limit cooking to 1.5 minutes on each side.
Trim
- Cut the leek and asparagus into thin julienne strips. Chop the chives. Sprinkle the salmon with sesame.
Dressage
- On a bed of Creole rice (cooked in salted water), place the salmon then the julienned vegetables. Sprinkle with chives and pour a little Teriyaki sauce onto the plate.
- Food and wine pairing: We suggest our Crémant blanc de noirs
