Sesame-crusted Sal­mon with Roasted Sweet Pota­toes and Spicy Fish-sauce Vinai­grette

WITH ROASTED SWEET POTA­TOES AND SPICY FISH-SAUCE VINAI­GRETTE

Saltwater Sportsman - - Table Of Contents / Departments - BRAN­DON MCGLAMERY

This com­bi­na­tion of tex­tures and sweet and sa­vory fla­vors re­sults in a palat­able meal with a touch of spice you can eas­ily pre­pare in 45 min­utes or less.

Recipe

SAUCE

1. Com­bine the honey and warm water in a bowl, add grated gin­ger, gar­lic and fish sauce, and let sit for 10 to 30 min­utes.

2. Strain the solids and emul­sify the re­main­ing liq­uid with grape­seed oil.

3. Keep­ing all at room tem­per­a­ture, stir in the lime juice to taste and add the diced jalapeños.

SWEET POTA­TOES

1. Place halved sweet pota­toes in a pre­heated sauté pan with canola oil (smok­ing slightly) and cook a cou­ple of min­utes on each side.

2. Sea­son with salt and pep­per to taste, trans­fer the sweet pota­toes to a bak­ing sheet and place it in a 300-de­gree oven for 10 min­utes, then flip the sweet pota­toes and place back in the oven two more min­utes.

FISH

1. Pour equal parts water and sugar in a saucepan and heat un­til the sugar dis­solves, then slightly poach the kumquats in the sim­ple syrup.

2. Whisk an egg in a shal­low bowl, dip the sal­mon fil­lets in the egg wash, then coat one side with sesame seeds and trans­fer — sesame-seed side down — to a warm sauté pan with canola oil and bring up to a light heat for a cou­ple of min­utes, mak­ing sure you don’t burn the seeds.

3. Place sauté pan with the fish in a 300-de­gree oven for five to eight min­utes, then put it back on the stove-top, melt 1 ta­ble­spoon but­ter, and use it to baste the fish with the sprigs of rose­mary or thyme on top for a cou­ple of min­utes.

4. Flip each fil­let — sesame-seed side up — onto a plate, next to a por­tion of sweet pota­toes, and spoon some of the vinai­grette sauce around the plate, not di­rectly on the fish.

5. Place some of the poached kumquats on top of each fil­let and around the plate, then gar­nish with basil or mint leaves.

In­gre­di­ents

SAL­MON: 4 sal­mon fil­lets (6 ounces per serv­ing) • Black and white sesame seeds • Canola oil • 1 egg • 1⁄ cup kumquats, 2 seeded and sliced • 1 cup sugar • 1 cup water • 1 ta­ble­spoon but­ter • 2 or 3 sprigs rose­mary or thyme • Basil or mint leaves. SAUCE: 1⁄ cup fish sauce • Small knob of gin­ger, peeled and grated • 2 gar­lic cloves, chopped • 1⁄ cup warm water 4 4 •1 1⁄ ta­ble­spoons honey • 1⁄ cup lime juice • 1⁄ cup grape­seed oil • 4 ta­ble­spoons jalapeños, seeded and finely diced. 2 4 2 SWEET POTA­TOES: 1⁄ pound of small sweet pota­toes, halved, per serv­ing • Canola oil • Salt • Pep­per 4

Mix­ing in Fla­vor:

Grated gin­ger is one key in­gre­di­ent of the sauce.

Stove-top First:

Sauté sweet pota­toes slightly be­fore plac­ing in the oven.

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