Caramelized Salmon With Mirliton Slaw Food

CARAMELIZED SALMON

Steps:

• Combine the sugar, salt, and black pepper in a shallow bowl. Dip each filet into the bowl and coat the entire surface of the salmon with the sugar/salt mixture.
• Heat a little bit of olive oil in a large nonstick skillet over medium heat. When the oil is hot, add the salmon, skin side down in the pan, and saute for about 5 minutes. If you're worried about the burnt sugar in the pan (or if there's too much oil/liquid) just drain it off or spoon it out of the pan. If there's a lot of oil splattering, turn the heat down. I would not recommend going higher than medium heat.
• Flip each salmon filet (carefully! keep the skin on there because it helps the filets hold together) and saute for another 2-3 minutes. Flip to the side and saute each of the sides for another 2-3 minutes, if the filet is thick enough.
• Preheat the broiler to 450 degrees. Sprinkle the top of each salmon filet with a teaspoon or two of additional sugar/salt mixture. Transfer the pan from the stovetop into the oven. Let the salmon broil for 5-10 minutes, checking occasionally to make sure it's not burning. The sugar in the pan might look burnt but that's okay as long as the tops of the salmon are looking golden brown. When the salmon is done cooking, remove from the oven and allow to cool for a few minutes (that sugar gets HOT). Gently peel off the skin before eating - it will be very dark because it's totally caramelized with sugar, and it should come off very easily.

CARAMELIZED SALMON WITH MIRLITON SLAW

Steps:

• To make the slaw: Boil the mirlitons until tender, about 20 minutes; julienne.
• Blanch the onion in boiling water briefly; drain well.
• Rinse in cold water and drain well again.
• Combine the rest of the ingredients, mix well and set to the side.
• For the piri-piri sauce: Combine all ingredients except garlic in a small pan and simmer for ten minutes.
• Whirl all ingredients in a blender or food processor until smooth; set to the side and let cool.
• Store in a covered jar for a week before using (it will keep for about two months).
• Brush the salmon with soy sauce and season.
• Dredge in sugar.
• Heat oil over medium high heat in a large skillet; cook salmon until caramelized, about 5 minutes on each side.
• Serve with slaw and sprinkle with piri-piri sauce.

SWEET AND SPICY GRILLED SALMON

Steps:

• Preheat an outdoor grill or grill pan on medium high.
• Mix together the hot sauce, brown sugar, paprika and cayenne in a small bowl. Transfer 1 tablespoon of the mixture to a large bowl and whisk in the mayonnaise; set aside the rest of the sauce. Add the chives, celery and onions to the bowl with the mayonnaise and toss well.
• Sprinkle the salmon with salt and pepper. Brush the grill grate lightly with oil. Lay the salmon on the grill, skin-side up, and cook until distinct grill marks appear and the salmon releases easily from the grate, 2 to 3 minutes. Turn and brush the fish with some of the reserved sauce. Continue to cook the fish, brushing the pieces periodically with the sauce, until the salmon fillets are glazed and just cooked through, 13 to 15 minutes more.
• Transfer the fillets to individual plates and serve with the celery slaw.

GRILLED ASIAN-STYLE SALMON WITH CABBAGE AND MINT SLAW

Steps:

• Prepare barbecue (medium-high heat). Thinly slice enough mint to measure 2 tablespoonfuls. Place in bowl. Whisk in next 4 ingredients. Set dressing aside.
• Place salmon in glass pie dish. Add 4 tablespoons dressing and turn to coat. Sprinkle salmon with salt and pepper. Marinate salmon 15 minutes. Grill fillets until barely opaque in center, about 4 minutes per side.
• Meanwhile, toss sliced cabbage with remaining mint leaves and remaining dressing. Season to taste with salt and pepper. Divide slaw among 4 plates. Place salmon atop slaw and serve.

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

CARAMELIZED SALMON WITH SAVORY MANGO SALSA

Steps:

• Mix the salsa ingredients in a small bowl and set aside for the flavors to blend.
• Measure the vegetable oil in a large non-stick skillet; turn the heat to medium.
• Mix the sugar, salt and pepper on a large plate; dip the salmon on all sides in the mixture.
• Place the salmon in the heated skillet and cook until the salmon is caramelized on the underside. Depending on thickness, about 5 minutes.
• Turn and cook until the other side is caramelized and the salmon is cooked through. About 3-4 minutes; do not overcook.

CARAMELIZED SALMON WITH SOY-ORANGE GLAZE

Steps:

• Up to 24 hours before serving, place the salmon fillets in a nonreactive pan. In a food processor, combine and finely chop the ginger, peppercorns and cilantro. Roll the salmon fillets in the mixture, cover with plastic wrap or another plate and refrigerate overnight.
• Combine the sugar and pepper on a plate or in a shallow bowl.
• Heat the oil in a skillet.
• Scrape the excess ginger mixture from the fish and discard.
• Press the flesh (top) side of the salmon fillets into the sugar-pepper mixture and sauté them, seasoned side down, to caramelize the sugar, about 2 to 3 minutes.
• Quickly, before the sugar burns, pour the soy sauce and orange juice into the pan, swirling and stirring well to dissolve the caramelized bits.
• Turn the salmon skin side down. Lower the heat to medium. Cover the pan and let the salmon finish cooking for 5 to 8 minutes longer, or until it is cooked medium rare.
• Transfer the salmon fillets to a clean towel to drain before serving.

CARAMELIZED BBQ SALMON

Steps:

• Remove the skin from the salmon.
• Mix the lime juice and teriyaki sauce together.
• Place the salmon in a bowl and pour the lime mixture on top. Mix thoroughly so that the salmon is coated.
• Place the salmon in the refrigerator for at least 10 minutes.
• Cook on a hot barbecue - about 3 minutes each side (more if you want the salmon cooked all the way through - I like mine a little rare in the middle).
• Serve with roast potatoes and salad.

CARAMELIZED SALMON

Steps:

• Combine basil and ginger.
• Coat the salmon fillets with basil/ginger mixture on both sides and refrigerate for at least 4 hours or overnight.
• When ready to cook for serving, combine the soy sauce, orange liqueur, orange rind, and shallot in a bowl; set aside.
• Heat olive oil in a skillet over medium-high heat.
• Combine the black pepper and sugars in a shallow dish.
• Press one side of the salmon fillets into the mixture, then sauté the fillet, sugar-side-down, to caramelize the sugars, for about 2 to 3 minutes.
• Then quickly pour the soy mixture into the pan before the sugar burns, stirring to dissolve any caramelized bits floating around the pan.
• Turn the fillets over and lower the heat to medium; cover the pan and cook for 5 to 8 minutes longer, until fillets are cooked through (they will be dark pink in the middle).
• Remove fillets from skillet and place on serving platter; melt the butter in the pan then add the Marsala, stirring the bottom with a wooden spatula, and simmer for 3 minutes to deglaze the pan, then pour over the fillets.
• Decorate with orange slices, serve, and enjoy!
• Adapted from a recipe posted to Gail's Recipe Swap by PegW.