Salmon’s wealthy and sturdy flavor profile stands up therefore well to Asian flavors and ingredients, and that I couldn’t facilitate however go into that direction with today’s instruction.
This instruction was ready with patrician William Sound sockeye salmon, that is harvested throughout the months of Gregorian calendar month and Gregorian calendar month from glacial fed waters. It's spectacularly red in color (see image below!), features a firm texture, and offers high levels of healthy polyunsaturated fatty acid oils.
The salmon is brushed with an easy glaze comprising of cooked red chili paste. This paste, that is formed from cooked garlic, shallots, chilies, dried shrimp, and plenty of alternative ingredients, is historically referred to as nahm prik prisoner.
You’d be ready to notice a additional authentic version in any Asian super market or shop, however during a pinch, this Thai room whole works well (and is what I accustomed produce and check this instruction – therefore be conscious if employing a completely different whole, as they will vary in intensity and strength!)
It is not a flavor that may be simply or equally duplicated by a substitute, therefore I don’t suggest departure it out or subbing it with something else! Despite the name, it's truly comparatively delicate in heat, therefore don’t be intimidated by the quantities shown within the instruction.
When diluted, it makes for a beautiful, simple glaze for salmon fillets, as it’s slightly sweet flavor (palm sugar may be a ancient ingredient of it) makes for excellent caramelization once pan-seared.
I selected to combine the glazed salmon with a Thai noodle dish created with dry rice noodles. The dish is tasteful with all my favorite trifectas of Thai cooking: fish sauce (a must!), freshly squeezed juice, cilantro, basil (Thai is best), mint leaves, scallions, and shredded peanuts.
Many of identical ingredients that flavor my incomparable favorite Thai dish, inexperienced papaya dish, however I digress.
INGREDIENTS :
THAI NOODLE SALAD :
- 8 ounces stir-fry rice noodles
- 1 large shallot, thinly sliced
- 4 large garlic cloves, minced
- 1 cup chopped baby bok choy leaves (roughly 2 heads
- 1 and 1/2 tablespoons roasted red chili paste
- 1 tablespoon fish sauce, plus more for serving
- 1/2 teaspoon granulated sugar
- 1 tablespoon grapeseed or other neutral oil
- 2 tablespoons freshly squeezed lime juice, plus several wedges for serving
- 3 scallions, green parts only, thinly sliced
- large handful of fresh cilantro leaves, roughly chopped
- large handful of fresh basil leaves, torn (Thai is best, but Italian will work in a pinch)
- small handful fresh mint leaves, torn
- 1/3 cup chopped dry roasted peanuts
GLAZED SALMON :
- 1 tablespoon roasted red chili paste
- 1 teaspoon grapeseed or other neutral oil, plus more for cooking
- 4 wild Alaskan sockeye salmon fillets (roughly 4-5 ounces each), skin-on
- kosher salt
- freshly ground black pepper
INSTRUCTIONS :
- Prepare the noodles: Bring a large pot of water to a boil. Add the noodles, stir, and cook until just ‘al dente’. Drain well , rinse under cold water until cool, and set aside.
- In a small bowl, whisk together the chili paste, fish sauce, sugar, and two tablespoons cold water. In a large non-stick skillet or wok, heat the oil over medium-high heat. Sauté the shallots for 1 to 2 minutes, stirring frequently. Add the garlic and sauté for another 30 seconds or so, or until fragrant. Add the bok choy leaves to the pan, and stir until just beginning to wilt. Add the cooled noodles, and the chili paste mixture. Don’t stir and allow the noodles to caramelize slightly the pan before stirring gently. Add one tablespoon of lime juice. Transfer the noodles to a large serving platter or bowl, gently stir in the remaining lime juice, scallions, cilantro leaves, basil, mint, and peanuts. Season to taste, adding more fish sauce and lime juice as desired. Set aside to cool slightly while you prepare the salmon.
- Prepare the salmon: In a small bowl, whisk together the red chili paste, oil, and 1 teaspoon cold water until mostly smooth. Brush the tops of the salmon fillets liberally with the chili paste mixture. Season very lightly with salt and pepper.
- Heat roughly one tablespoon neutral cooking oil over medium-high heat in a large 12-inch non-stick skillet. Add the salmon fillets, skin-side down, and cook for 3 to 4 minutes (time will vary depending on the thickness of your salmon fillets – my filets were about 1-inch thick). Flip the fillets and continue cooking until the flesh is slightly opaque in the center and the the salmon is caramelized, about 1 to 2 minutes. Distribute the Thai noodle salad, top with a piece of glazed salmon, and serve. Garnish with lime wedges for squeezing.
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