Braised Salmon with Rice Vinegar and Japanese Mustard

Name: Braised Salmon with Rice Vinegar and Japanese Mustard
Yield: 4
Ingredients: For the salmon; 4 salmon fillets, 200g each, skin removed, bones removed; 125g extra virgin olive oil; Sea salt; For the topping; 20 green onion stalks or scallions; 125g rice vinegar; 50g clear miso (shiru); 30g Japanese prepared mustard; 50g sugar

1
For the salmon
2
4 salmon fillets, 200g each, skin removed, bones removed
3
125g extra virgin olive oil
4
Sea salt
5
For the topping
6
20 green onion stalks or scallions
7
125g rice vinegar
8
50g clear miso (shiru)
9
30g Japanese prepared mustard
10
50g sugar

Ingredients

1
For the salmon
2
4 salmon fillets, 200g each, skin removed, bones removed
3
125g extra virgin olive oil
4
Sea salt
5
For the topping
6
20 green onion stalks or scallions
7
125g rice vinegar
8
50g clear miso (shiru)
9
30g Japanese prepared mustard
10
50g sugar

Directions

1
Salmão
2
Baste both sides of the fillets with olive oil and season lightly with salt
3
Place in a preheated oven at 180°C for 10 minutes
4
Keep warm
5
Cobertura
6
Blanch green onions in boiling salted water for approximately 5 minutes or until tender
7
Drain, cool, and cut into 5cm pieces
8
Combine rice vinegar, miso, mustard, and sugar in a blender
9
Blend well with the onion pieces
10
Baste the remaining mixture over the salmon fillets
11
Finalizaço
12
Place a small amount of the onion mixture in the center of serving plates, then cover with the warmed salmon piece
13
Serve immediately.