Caramelized Salmon with Basil Chile Oil and Pickled Vegetables
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Yield: 3-4 servings
Ingredients:
For the pickled vegetables:
2-3 zucchini or other summer squash, thinly sliced
3 medium carrots, thinly sliced on the bias
1 shallot, thinly sliced
1/2 teaspoon sea salt
Freshly ground black pepper
1 tablespoon granulated maple sugar or coconut sugar
1/2 cup unseasoned rice vinegar
For the basil chile oil:
1/2 cup lightly packed fresh basil leaves
1-2 dried red Thai chile peppers
2/3 cup avocado oil or extra virgin olive oil
For the caramelized salmon (adapted from Pinch of Yum):
1 to 1 1/2 pounds skin-on salmon, cut into 3 or 4 pieces
Sea salt
Freshly ground black pepper
2-3 tablespoons granulated maple sugar or coconut sugar
To make the pickled vegetables, layer the squash, carrots, and shallot in a shallow dish. Sprinkle the salt, pepper, and sugar on top. Add the rice wine vinegar, then pour in enough warm water to just cover the vegetables. Set aside while you make the basil chile oil and salmon. (If you prefer to make the pickled vegetables ahead of time, cover them and refrigerate for up to 2 days. Bring to room temperature before serving.)
To make the basil chile oil, combine all ingredients in a blender and pulse briefly. Pour the basil chile oil into a small saucepan set over low heat and simmer for 1 minute. Set aside to cool, and then pour through a fine-mesh strainer if desired.
To make the salmon, preheat the broiler, then place a well-seasoned cast iron skillet under the broiler to heat up. Season the meaty side of the salmon with salt and pepper.
When the pan is nice and hot, carefully remove it and add the salmon, skin side down. Broil for 3 minutes. Remove the pan, sprinkle the sugar onto the salmon, and then broil for 3-7 more minutes, or until just cooked through.
Drain the pickled vegetables. Serve the salmon hot with the vegetables and basil chile oil.
From acalculatedwhisk.com