Queen of Thailand Spiced Salmon

Can you think of another protein that lends itself to experimentation more easily than salmon?  Wow, you’re good.  OK, other than chicken. Exactly.  Salmon is a favorite if many and a healthy alternative to other heavier choices.  Chef J has many interesting salmon recipes that from time to time will make it to the menu at Gabrielles and this Asian influenced mix is light, filling, and an emotional boost.  When you’ve finished a meal that you know goes to work to strengthen the body, the soul gets a lift as well.  Chef Jay continues the effort to provide fresh, local and healthy alternatives to complement the richer and wonderfully satisfying selections sharing the menu at Gabrielles.  This choice presents spices so complementary of each other that if you are looking to enjoy the ginger or the cayenne or the fennel and star anise, they can emerge singularly, as well as, collectively.  The cooling mango salad jumps proudly to assist the spiced salmon and the sweet potatoes provide the substantial element to compliment the lightness of the other items.  All in all, a terrific and most satisfying entree.  And, when the dessert menu arrives, it’s easy to justify a little indulgence.  Ohhhhh, well.

Mango Salad

• 1 mango (cut into small cubes)
• 1/2 julienned red pepper
• 1/2 small sliced red onion
• chiffonade romaine lettuce ( two small handfuls for 2 servings)
• 1/4 cup roasted cashews

We will prepare this salad first and allow it to sit at room temperature while we sear the salmon.  In a 450 degree oven roast the cashew for 3 or 4 minutes. Dice the mango.  If you haven’t yet learned the best way to handle a mango, visit about.com and search ‘cutting a mango’, very helpful.  Combine the mango salad ingredients in a medium bowel.

Mango Salad Dressing

• 1/3 cup lime juice
• 1/3 cup brown sugar
• 1/4 cup fish sauce

Whisk the salad dressing ingredients and add to the mango salad a little at a time until covered.  Be carful not to weigh down the salad with too much dressing.  You want to coat the ingredients, but not create a pool of dressing.

Sweet Potatoes

• 1 sweet potato per serving

Clean and roast the sweet potatoes whole with skin on. Wash and rub the potatoes with a 10% oil blend at 350% until fork tender.  Cover with foil and add water to roasting pan so the potatoes don’t burn. Cut into cross sections and season again with the 10% oil, and salt and pepper to taste.

Chili Sauce

Refer to the Scallop Appetiser in categories for the chili sauce recipe.

The garnish is a few whole leaves of cilantro.

Spice Rub

• 1/2 Tbls crushed red pepper
• 5 Tbls whole coriander
• 1 Tbls whole black pepper
• 1/2 Tbls onion powder
• 1/2 Tbls grated ginger
• 1/2 tps cayenne
• 1Tbls fennel seed

Combine the rub ingredients, then season the salmon with salt and pepper and liberally coat the salmon with  the rub mixture.  Add 1 Tbls of 10% oil to your pan and with the flesh side down sear it off for 2 to 3 minutes at medium high heat.  Place in the oven with the flesh side down at 450 degrees for an additional 4 minutes. Flip the salmon over and cook for an additional 2 minutes.

To plate follow the photo above. Place a nice amount of mango salad on your plate.  Drizzle the plate with the chile sauce. Place the spiced salmon on the salad and add just a few of the cilantro leaves to finish.  Enjoy.

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