Teriyaki 'risotto' of pearl couscous, shiitake & salmon

Written by Published on in Recipes, Risotto, Fish

Where the idea of this dish comes from today I dare not say. However, I thought it was super tasty and that's why it's high time to post the recipe here. A delicious combination of flavors with which you can also vary. This time I made it with pumpkin, for example, because I still had half of it lying around, last time with celeriac. So give it your own twist!



Bij (vis)gerechten met een Aziatische marinade en smaken passen wijnen uit de Elzas doorgaans erg goed. Het zoetje, wat Elzas-wijnen meestal hebben, combineert vaak uitstekend met pittige gerechten of soja-achtige smaken.

En dat geldt bij dit gerecht toch ook wel; een hele mooie combinatie met de Elzas Grand Cru Riesling Altenberg de Bergheim van Jean Jacques Muller. Een beetje een gekke maar daarom juist spannend.

Teriyaki 'risotto' van parelcouscous, shiitake & zalm
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Teriyaki 'risotto' of pearl couscous, shiitake & salmon

4.0 from 50 votes
Course: Main dishDifficulty: Average
Portions

2

persons
Waiting time

1

hour 
Preparation time (indication)

40

minutes

Tools:
– Cooking ring (for the layout)

Ingredients

  • For the salmon

  • 2 pieces salmon of about 150-200gr each

  • 50 ml soy sauce

  • 1 el Brown sugar

  • 1 knife point garlic powder

  • 1 knife point ginger powder

  • 1 el honey

  • 1 egg

  • Flower

  • 3 el panko

  • 2 tsp black sesame seeds

  • For the 'risotto' of pearl couscous

  • 0,5 l chicken bouillon

  • 25 ml soy sauce

  • 25 gr Brown sugar

  • 1 tsp sesame oil

  • 1 shallot, finely chopped

  • 1 clove garlic, finely chopped

  • 0,5 red pepper (to taste), finely chopped

  • 100 gr pearl couscous

  • 1 small leek, finely chopped and washed

  • 100 gr pumpkin, cut into fine brunoise

  • 20 gr Parmesan cheese

  • 0,5 tub coriander

  • And further…

  • 50 gr shiitake

  • 150 ml Greek yoghurt

  • 1 lime

  • Optional: herbal oil

Preparation

  • salmon
  • Mix the soy sauce with the sugar, honey, garlic powder and ginger powder.
  • Marinate the (possibly portioned) salmon in this for at least an hour.
  • Preheat the oven to 180°C.
  • Mix the panko with the sesame seeds.
  • Beat the egg and place three bowls next to each other with flour, egg and panko in order. 
  • To bread the salmon on one side, place the salmon on one side in the flour, then the egg and then the panko. If you find the crust a bit too thin, you can repeat this again.
  • Bake the salmon in the oven for about 15 minutes.
  • 'Risotto'
  • Mix the soy sauce, sugar and sesame oil into the chicken stock and heat.
  • Saute the shallot, garlic and red pepper, if desired.
  • Add the pearl couscous and fry for a while.
  • Then add the stock and repeat this every time the liquid has been absorbed; this will take about 12 minutes on medium heat. You still want to feel the structure of the pearl couscous, so al dente.
  • Add the leek and pumpkin during the last 5 minutes.
  • Roughly chop the coriander.
  • Remove the pan from the heat and add the Parmesan cheese and coriander; let it rest for 2 minutes with the lid on the pan.
  • And further…
  • Fry the shiitake in olive oil for about 5 minutes. Not too long or they will become tough.
  • Mix the Greek yogurt with the zest of 1 lime and a dash of olive oil.
  • Transfer this to a squeeze bottle so that you can make nice dots.
  • layout
  • Place a cooking ring on the plate and spoon the pearl couscous into it; press well so that the shape remains.
  • Place the salmon here.
  • Place a few dots of Greek yogurt on the salmon, place the shiitakes on top and cover with some coriander leaves.
  • Pour a little stock around the risotto, possibly with some herb oil.
  • Enjoy your meal!
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