{"id":17142,"date":"2011-01-06T21:25:44","date_gmt":"2011-01-07T02:25:44","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=17142"},"modified":"2011-01-06T21:25:54","modified_gmt":"2011-01-07T02:25:54","slug":"salmon-and-corn-risotto-with-poached-egg%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3%e3%81%a8%e3%82%b3%e3%83%bc%e3%83%b3%e3%81%ae%e3%83%aa%e3%82%be%e3%83%83%e3%83%88%e3%80%81%e3%83%9d%e3%83%bc%e3%83%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=17142&lang=en","title":{"rendered":"Salmon and Corn Risotto with Poached Egg<br>\u30b5\u30fc\u30e2\u30f3\u3068\u30b3\u30fc\u30f3\u306e\u30ea\u30be\u30c3\u30c8\u3001\u30dd\u30fc\u30c1\u30c9\u30a8\u30c3\u30b0\u306e\u305b"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5516.jpg\" rel=\"lightbox[17142]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-17151 aligncenter\" title=\"IMG_5516\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5516.jpg\" alt=\"\" width=\"366\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5516.jpg 366w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5516-321x450.jpg 321w\" sizes=\"auto, (max-width: 366px) 100vw, 366px\" \/><\/a><\/p>\n<p><strong>Salmon and Corn Risotto with Poached Egg<\/strong><br \/>\n<em>Brunch January 2, 2011<\/em><\/p>\n<p>I love smoked salmon, but Terry is not a big fan&#8230; I had a little smoked salmon left in the fridge that I wanted to use up. The little trick I discovered over the years to make it easy for Terry to eat smoked salmon is chopping it into small pieces and then slightly cook it. Here is my (smoked) salmon and corn risotto with poached egg that I made for brunch last weekend. The red-colored thing on top is shredded red pepper, which gives a nice kick and saltiness as well as a cool look!  <\/p>\n<p>Salmon and Corn Risotto with Poached Egg: corn, green onion, Japanese Koshihikari rice, smoked salmon (or salmon), water, Japanese fish soup base (hon-dashi), heavy cream, Parmesan cheese, salt, pepper, shredded red pepper   <\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5518.jpg\" rel=\"lightbox[17142]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17152\" title=\"IMG_5518\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5518.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5518.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5518-299x450.jpg 299w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a> <a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5522.jpg\" rel=\"lightbox[17142]\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-17153\" title=\"IMG_5522\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5522.jpg\" alt=\"\" width=\"254\" height=\"382\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5522.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5522-299x450.jpg 299w\" sizes=\"auto, (max-width: 254px) 100vw, 254px\" \/><\/a><\/p>\n<p><strong>\u30b5\u30fc\u30e2\u30f3\u3068\u30b3\u30fc\u30f3\u306e\u30ea\u30be\u30c3\u30c8\u3001\u30dd\u30fc\u30c1\u30c9\u30a8\u30c3\u30b0\u306e\u305b<\/strong><br \/>\n<em>\u30d6\u30e9\u30f3\u30c1\u3000\uff12\uff10\uff11\uff11\u5e74\uff11\u6708\uff12\u65e5<\/em><\/p>\n<p>\u30b9\u30e2\u30fc\u30af\u30b5\u30fc\u30e2\u30f3\u3001\u79c1\u306f\u5927\u597d\u304d\u306a\u306e\u3060\u3051\u308c\u3069\u3001\u30c6\u30ea\u30fc\u306f\u82e6\u624b\u3002<\/p>\n<p>\u3067\u3082\u3001\u5b9f\u306f\u30c6\u30ea\u30fc\u3082\u98df\u3079\u3066\u304f\u308c\u308b\u30ef\u30b6\u3092\u77e5\u3063\u3066\u3044\u308b\uff08\u7b11\uff09\u3002<br \/>\n\u30ef\u30b6\u3001\u3063\u3066\u3044\u3046\u307b\u3069\u306e\u3053\u3068\u3067\u3082\u306a\u3044\u3093\u3060\u3051\u308c\u3069\u3001\u7d30\u304b\u304f\u5207\u3063\u3066\u3055\u3063\u3068\u706b\u3092\u901a\u3059\u306e\u3002<br \/>\n\u305b\u3063\u304b\u304f\u306e\u30b9\u30e2\u30fc\u30af\u30b5\u30fc\u30e2\u30f3\u306b\u706b\u3092\u901a\u3059\u306e\u306f\u5c11\u3057\u60b2\u3057\u3044\u306e\u3060\u3051\u308c\u3069\u3001\u4eca\u56de\u307f\u305f\u3044\u306b\u5c11\u3057\u3060\u3051\u6b8b\u3063\u3066\u3044\u308b\u3082\u306e\u3092\u4f7f\u3044\u304d\u308b\u306b\u306f\u3044\u3044\u304b\u306a\u3001\u3068\u3002<\/p>\n<p>\u3042\u3048\u3066\u3001\u30b9\u30e2\u30fc\u30af\u30b5\u30fc\u30e2\u30f3\u3068\u8a00\u308f\u305a\u3001\u201c\u30b5\u30fc\u30e2\u30f3\u3068\u30b3\u30fc\u30f3\u306e\u30ea\u30be\u30c3\u30c8\u3060\u3088\u201d\u3001\u3068\u8a00\u3063\u3066\u51fa\u3059\u3002<\/p>\n<p>\u304b\u306a\u308a\u597d\u8a55\uff08\u5b09\uff09\u3002<\/p>\n<p>\u6700\u8fd1\u306f\u534a\u719f\u5375\u3082\u5e73\u6c17\u3067\u98df\u3079\u3066\u304f\u308c\u308b\u306e\u304c\u5b09\u3057\u3044\u3002<\/p>\n<p>\u30d6\u30e9\u30f3\u30c1\u3068\u304b\u671d\u98df\u3063\u3066\u3044\u3046\u3068\u3001\u3069\u3046\u3057\u3066\u3082\u5375\u3092\u5165\u308c\u305f\u304f\u306a\u308b\u306e\u3088\u306d\u3001\u79c1\u3002<\/p>\n<p>\u4eca\u56de\u306f\u3001\u672c\u3060\u3057\u306b\u751f\u30af\u30ea\u30fc\u30e0\u3001\u30d1\u30eb\u30e1\u30b6\u30f3\u30c1\u30fc\u30ba\u3001\u3068\u3044\u3046\u7d44\u307f\u5408\u308f\u305b\u3002<br \/>\n\u3053\u308c\u304c\u7d50\u69cb\u60aa\u304f\u306a\u3044\u3002\u3002\u3002<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5523.jpg\" rel=\"lightbox[17142]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-17154 aligncenter\" title=\"IMG_5523\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5523.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5523.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2011\/01\/IMG_5523-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p>\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p>\uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Salmon and Corn Risotto with Poached Egg Brunch January 2, 2011 I love smoked salmon, but Terry is not a big fan&#8230; I had a little smoked salmon left in the fridge that I wanted to use up. The little trick I discovered over the years to make it easy for Terry to eat smoked [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,11,9],"tags":[],"class_list":["post-17142","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17142"}],"version-history":[{"count":20,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17142\/revisions"}],"predecessor-version":[{"id":17216,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17142\/revisions\/17216"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}