Crispy Skin Salmon with Yellow Chives & Sweet Chili Sauce
Cost is about $4 per serving using wild salmon, less using farm-raised.
Calories, 400 per serving.
Total prep and cooking time, 20 minutes.
Ingredients:
- 2 cup of 3-inch long strips of yellow chives or leeks
- 1 pound salmon filet with the skin
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 tablespoons balsamic vinegar
- 2 tablespoons of Sweet Chili Sauce
- 2 tablespoons fish sauce
- 1 teaspoon lemon juice
- Salt & pepper
- Cilantro
Method:
Rinse the chives with cold water. Thoroughly pat dry. Cut the chives into 6-inch lengths to make up 2 cups. Cut the salmon into four pieces that are approximately 3-inch square by about 1-2-inch thick. Salt and pepper the salmon.
Heat the skillet over medium-high heat. When hot add 1 to 2 tablespoons vegetable oil. Add the salmon filets, skin side down and seared until the skin is crisp, about 1 to 2 minutes. Turn over to sear the other side for 1 minute. Turn to sear the remaining four sides for about 30 seconds on each side. Put the salmon skin side down in the skillet.
For medium-rare, turn off heat and leave salmon skin side down in pan.
For well done, turn to medium-low heat, leave salmon skin side up and cook for an additional 5-7 minutes.
In a second sauté pan, add 1 tablespoon oil and the garlic; saute lightly until golden brown.
Add the yellow chives; saute for a few seconds or until they begin to wilt.
Add the balsamic vinegar, salt and black pepper to taste. Cook for a few seconds longer and reduce to a light glaze.
Mix Sweet Chili Sauce with fish sauce and lemon juice together. Arrange the chives on a plate in the center.
Lay the salmon on top. Swirl the Sweet Chili Sauce around the perimeter of the plate. Garnish with cilantro stem over the top. Serve hot.
Chef's charity, CHEFS WITHOUT BORDERS, raises money for culinary schools in Vietnam.
Ana Mandara is located at 891 Beach Street at Polk, San Francisco. For more information go to www.anamandara.com.
