Posted by: thepinetree on 02/03/2014 08:34 AM
Updated by: thepinetree on 02/03/2014 12:19 PM
Expires: 01/01/2019 12:00 AM
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Glazed Salmon & Rice Pilaf (Elémentaire TV) Episode 16: P - Persillade
Angels Camp, CA...In this weeks episode, Jenny & Dave show you how to make scrumptious Oriental Glazed Salmon and Rice Pilaf.. Elémentaire is the creation of two professional cooks dedicated to helping take the mystery out of making delicious meals from scratch. Our goal is to educate through the use of culinary terms and techniques and also inspire, through the use of the freshest seasonal ingredients, all who watch to make their own meals to enjoy at home.
P - Persillade
a mixture of finely chopped parsley and garlic sometimes with lemon zest
Oriental Glazed Salmon
Ingredients:
½ lb salmon fillet
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons honey
Technique:
Mix the soy sauce, oil and honey together in a bowl. Brush the salmon with the glaze. Bake at 350 degrees basting with the glaze every 5 minutes and continue baking to your desired doneness.
Rice Pilaf
Ingredients:
1 cup long-grain white rice
1½ cups chicken stock or broth
2 Tbsp onion, finely diced
2 Tbsp butter
Kosher salt, to taste
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Technique:
Preheat oven to 350°F.
Heat a heavy-bottomed saucepan over medium heat, then add the butter. Meanwhile, in a small saucepan, bring the stock or broth to a boil.
When the butter gets foamy, add the diced onion and sauté until the onion is slightly translucent, about 2-3 minutes.
Add the uncooked rice and sauté, stirring constantly, for about a minute, or until the rice is fully coated with the melted butter.
Add the hot stock or broth, bring it back to a boil, then cover and place the entire pot in the oven.
TIP: Check the seasoning of the cooking liquid and make any necessary adjustments before the pot goes into the oven.
Cook the rice pilaf in the oven for 18 minutes or until all the liquid is absorbed. If after 18 minutes there's still liquid in the pot or the rice is still too moist, re-cover and return the pot to the oven for another 2 to 4 minutes.
Remove the pot from the oven and gently fluff the rice pilaf with a wooden fork. Then place a paper towel across the top of the pot, replace the lid and let the rice pilaf stand for 10 minutes.
Link to this episode on YouTube:
http://www.youtube.com/watch?v=MssWXMYcbvU
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