Spicy Ginger Salmon with Purple Onion Petals
How we make it.
Spicy Ginger Salmon
*serves 2*
1 pound salmon fillet
1/4 cup maple syrup
2 tablespoons soy sauce
1 tablespoon fresh ginger, grated
2 cloves garlic, grated
1/4 teaspoon red chili flake
1/2 a Fresno pepper, sliced lengthwise, ribs and seeds removed
1/4 teaspoon kosher salt
Garnish: scallions, pomegranate seeds, chopped Fresno chilis
In a small saucepan over medium heat, combine syrup, soy sauce, ginger, garlic, chili flakes and salt. Bring
to a boil. Add Fresno pepper then turn off heat and let steep for 5 minutes. Remove the chili, rinse off and store in the fridge to chop up and garnish salmon with when its finished. Set marinade aside to cool in the refrigerator.
Place salmon in a lightly oiled baking dish and season with salt and
pepper, to taste. Pour cooled glaze over salmon and let marinate for 20 minutes
in the fridge while the oven preheats to 400 degrees. Remove salmon from
refrigerator, cover with foil and bake for 20 minutes.
Remove the salmon from the oven. Turn the oven onto broil.
Spoon sauce from the pan over the salmon and place under the broiler for 2-5
minute until the salmon is golden brown on top. Don't walk away, it can burn fast!
Remove the salmon from the oven and garnish with scallions, pomegranate seeds and chopped chilis for extra heat.
Purple Onion Petals
Kosher salt, to taste
Black pepper, to taste
Cut off the non-root end of the onion. Peel off the skin, leaving the root end on. Cut onion in half lengthwise so your knife bisects the root end. Cut each half into 4-5 wedges, each time making sure each wedge has some of the root so the petals will stay together in a big chunk of onion. Toss with olive oil, salt and pepper and spread out onto a baking dish. Roast at 400 degrees for 20-30 minutes until soft.
Why we make it.
I hope you love this salmon. I hear it's delicious. I enjoyed looking at it more than I'd ever enjoy eating it. I made this for you, YuYu Yavin, because you deserve it all.
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