4 each 6-oz salmon filets
to taste salt & pepper
¼ cup olive oil or vegetable oil blend
¼ cup Sweet Chili-Curry Glaze (see recipe below)
2 cups Spicy Carrot-Ginger Sauce (see recipe below)
4 servings Brown Rice-Vegetable Salad (see recipe below)
THAI-STYLE SALMON WITH SWEET CHILI-CURRY GLAZE
CALIFORNIA BROWN RICE-VEGETABLE SALAD AND LYCHEE FRUIT VINAIGRETTE
INGREDIENTS:
DIRECTIONS:
- Liberally season salmon on both sides with salt and pepper.
- In a sauté pan on medium-high heat, sear the top (skin side is bottom) of salmon for 3-4 minutes in oil until deeply caramelized.
- Flip salmon and glaze liberally with Sweet Chili-Curry Glaze.
- Roast salmon in 350º oven for 4-6 minutes.
INGREDIENTS FOR SAUCE:
(Yields 2/3 cup)
1 Tbsp red Thai curry
¼ cup rice vinegar
¾ cup honey
1 tsp kosher salt
¾ cup Thai sweet chili sauce
DIRECTIONS FOR SAUCE:
- Combine all ingredients in a sauce pan and simmer for 20 minutes, reducing by half.
- Using an immersion blender, purée. Set aside.
BROWN RICE-VEGETABLE SALAD:
(Yields 4-6 servings)
2 Tbsp vegetable oil
2 Tbsp garlic, minced
2 Tbsp fresh ginger, minced
1 cup chicken stock
6 cups napa cabbage, julienned
2 cups carrots, julienned
¼ cup Lychee Vinaigrette (see recipe below)
2 cups short grain brown rice, cooked and cooled
1 bunch fresh cilantro, stems removed
4 oz baby greens, Asian mix
DIRECTIONS FOR SALAD:
- Heat a large sauté pan over medium-low heat and add oil.
- Add garlic and ginger. Sauté without browning.
- Deglaze pan with chicken stock.
- Add cabbage and carrots and then toss. Cook on medium heat for 3-4 minutes until cabbage is wilted.
- In a large bowl, combine cold rice, cilantro and baby greens.
- Toss hot cabbage mixture with cold rice mixture and dress with Lychee Vinaigrette.
LYCHEE VINAIGRETTE:
(Yields 1 cup)
1 cup canned lychee fruit*, drained & chopped
1 Tbsp white miso*
2 Tbsp rice vinegar
2 Tbsp honey
2 Tbsp ginger, microplaned
1 cup 80/20 blended olive oil
*available at most Asian markets
DIRECTIONS FOR VINIAGRETTE:
- In a blender combine all ingredients except oil.
- With blender running, slowly emulsify oil.
SPICY CARROT-GINGER SAUCE:
1 cups coconut milk*
1 Tbsp sambal oelek*
½ cup carrots, peeled & diced
½ cup yellow onions, peeled & diced
½ cup yams, peeled & diced
1 tsp kosher salt
DIRECTIONS FOR SAUCE:
- Combine all ingredients in a sauce pan and simmer for 20 minutes.
- Purée with an immersion blender. Set aside.
TO SERVE
- Place ½ cup Spicy Carrot-Ginger Sauce in center of plate.
- Pile Brown Rice-Vegetable Salad on top of sauce.
- Place glazed salmon on top of salad.
