You do not need to wait for a special occasion to pop open a bottle of Mr SYLTBAR Premium Prosecco. There are so many delicious reasons to pour a glass, and this Japanese-style couscous bowl with salmon is one of them. You will definitely wow your guests with this one. All of the colors, textures, and flavors from the variety of ingredients lend to effortless and impressive presentation, both on the plate and to your taste buds.
Sparkling wines go very well with Asian flavors, as the crisp bubbles cleanse the palette in between bites. That delicate effervescence of the Prosecco also helps cut through the fattiness of the salmon. Remember to always serve Mr in a white wine glass to enhance its flavors and aromas.
Ingredients
For the spice broth:
1 piece ginger, roughly chopped
3 ounces sake (rice wine)
1.5 ounces soy sauce
1/2 teaspoon green tea
4 cups water
For the salmon tartare:
7 ounces salmon filet, roughly diced
2 stalks spring onions, finely sliced
1 splash soy sauce
1 pinch pepper
1/2 teaspoon chili sauce
For the couscous:
1 cup instant couscous
HSN pepper mix
Salt to taste
For the cucumber-radish salad:
1/2 cucumber, finely sliced
1/2 radish, finely sliced
3 tablespoons crème fraîche
1 splash soy sauce
1 teaspoon sesame oil
1 splash lemon juice
1/2 teaspoon sugar
For serving:
1 avocado, halved, pitted, scooped, and thinly sliced
Prepare the spice broth: Roughly chop the ginger and add it to a pot along with sake, soy sauce, green tea, and water. Bring to a simmer and reduce by half.
Marinate the salmon: While the broth is reducing, roughly dice the salmon filet and finely slice the spring onions. Place both in a bowl and marinate with a splash of soy sauce, a pinch of pepper, and chili sauce.
Prepare the couscous: Put one cup of couscous in the bowl you will be eating from later. Sprinkle the couscous with HSN pepper mix and salt. Pour over one cup of the prepared spice broth, stir, cover with a plate, and let it sit for 6-8 minutes.
Make the cucumber-radish salad: Finely slice the cucumber and radish and place them in a bowl. Mix with crème fraîche, a splash of soy sauce, sesame oil, a squeeze of lemon juice, and a pinch of sugar.
Assemble the dish: Drizzle the couscous with olive oil and fluff it with a fork. Arrange the salmon tartare and cucumber-radish salad on top of the couscous. Halve the avocado, remove the pit, scoop out the flesh with a spoon, slice thinly, fan out, and place on the couscous. Sprinkle with toasted sesame seeds, crumble nori on top, and drizzle with soy sauce.
Recipe Note
To make it gluten free, swap the couscous for quinoa or rice, and the soy sauce for Tamari, coconut aminos or a gluten-free soy sauce alternative.
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