Palestine Magazine January 2019 - Page 33

RECIPE Pan-Roasted Soy-Glazed Salmon with Cool Cucumber Salad and Crispy Shallots Ingredients For the Salmon Sauce: • 1/2 cup soy sauce • 1/4 cup unseasoned rice vinegar • 2 tablespoons sugar • 1 2-inch knob fresh ginger, peeled and thinly sliced • 1 tablespoon Sriracha For the Crispy Shallots: • 4 medium shallots • 2 cups vegetable oil, such as canola, for frying • 1/4 teaspoon kosher salt For the Salmon • 1/4 cup unseasoned rice vinegar • 1 teaspoon sugar • 1 1/2 teaspoons kosher salt • 1 teaspoon freshly ground black pepper • 1/2 English cucumber, halved lengthwise and thinly sliced into half-moons • 2 tablespoons vegetable oil, such as canola • 4 5-ounce skin-on salmon fillets • 4 scallions, cut into thirds • 1 recipe Salmon Sauce (see above) • 1 1-inch knob fresh ginger, peeled and thinly sliced • 1/2 cup fresh cilantro leaves (about 1/4 bunch) • steamed white or brown rice Directions To make the Salmon Sauce: 1. In a small pot, combine the soy sauce, vinegar, sugar, ginger, Sriracha, and 1/4 cup water. Bring to a boil over high heat, stirring until the sugar has dissolved. Turn off the heat and set aside. The Salmon Sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator. To make the Crispy Shallots: 2. Thinly slice the shallots on a mandoline or with a very sharp knife; they must be super-duper thin and as evenly sliced as possible. In a small saucepan, stir together the shallots and the oil and place over medium heat. Stir the shallots until the oil barely starts to simmer, then cook until the shallots turn golden brown, stirring occasionally, 6 to 8 minutes. Remove from the oil with a slotted spoon and place on a paper towel–lined plate. It will take 15 to 18 minutes total from cold oil to finished. Dust the shallots with the salt and let cool. The Crispy Shallots can be stored in an airtight container at room temperature for up to 5 days. To make the Salmon: 3. Preheat the oven to 325°F and place a rack in the center of the oven. 4. In a medium bowl, combine the vinegar, sugar, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and stir together. Add the cucumbers to the bowl to marinate in the dressing. Set aside. 5. Heat a large, heavy, flat-bottomed oven safe skillet on the stove over high heat for 2 minutes. Add the vegetable oil, tilting the pan to cover the bottom evenly with the oil, and heat until it is almost smoking. Pat the salmon skin dry with a paper towel. Season both sides of the salmon fillets with the remaining 1/2 teaspoon salt and the remaining 1/2 teaspoon black pepper and carefully add to the skillet skin-side down. Cook on high for 1 to 2 minutes, pushing down slightly on the salmon with a spatula to get exceptionally crispy skin (that’s the good stuff). Use a thin spatula to carefully flip the salmon fillets over. Add the Salmon Sauce to the skillet and sprinkle the scallions and sliced ginger over the fish and sauce. Transfer to the over and bake for 4 to 5 minutes, until the salmon is cooked to medium. 6. Divide the rice among four shallow serving bowls and place 1 piece of salmon on top of each mound of rice, skin-side up. Spoon any remaining sauce, scallions, and ginger evenly onto the salmon and rice. Add the cilantro to the marinating cucumbers and garnish the salmon and the dressed cucumbers and the shallots. Serve immediately. JANUARY 2019 33