Salmon Thai Style
Just Jeremy here. But Thomas is here through choice of ingredients. I asked Thomas to give me a "mystery box." For those of you unfamiliar with mystery boxes, they are when a cook is given a list of ingredients they must use in a dish. The ingredients Thomas gave me were Snapper (I subbed Salmon because I couldn't find Snapper fresh, and I wasn't about to pay $10 for frozen), Rice vinegar, Ginger ale, Peanuts or Cashews, jasmine rice, and daikon raddish. So I got to thinking, I've got vinegar, I've got rice wine, I've got jasmine rice, I've got peanuts, I've got daikon radish, and I've got seafood, what do I make? I was thinking this has Thai written all over it. So I googled a simple peanut sauce and put my own spin on it. Then I thought about the raddish. A raddish has a nice bit to it, and if I added some cabbage to it, it could be a delightful Asain slaw. Well....Here it is.
You will need:
Fresh salmon fillet
1 tbsp Olive oil
Salt
1 ½ cup Rice vinegar
1 cup Ginger ale
Juice of three limes
½ cup peanut butter
¼ cup chopped green
peanuts
1lb daikon radish
1 small head of cabbage
1 can lite coconut milk
Water
This is the order you
should do it in so all the ingredients are ready at the same time:
Rice:
-In a rice cooker add the
jasmine rice (about ½ cup).
-Add 1 cup of water.
-Turn on rice cooker.
(if you can get both
sauces going at once, do so)
Peanut Sauce:
-Begin by peeling about 7
green peanuts in a food processor (I use the Ninja).
-Chop peanuts with the
processor.
-In a sauce pan add ½ cup
rice vinegar and peanuts and bring to medium high heat.
-Add half the can of
coconut milk and whisk well.
-Add two large spoonfuls
of peanut butter to the mix whisk till blended well.
-Add juice of one lime
whisk well.
-Add water a little bit at
a time until it reaches the consistency you want and blend.
-Reduce heat to low until
serving.
Slaw Sauce:
-In a sauce pan begin with
1 cup of ginger ale.
-Turn on medium heat. Stir it.
-Add juice of two
limes. Stir it.
-Add the remaining coconut
milk. Stir it.
-Add 1 cup of the rice
vinegar. Stir it.
-Place in freezer to cool.
Slaw:
-Using a cheese shredder,
shred your daikon radish and cabbage in a large mixing bowl.
-Add the slaw sauce a
little bit at a time and toss the slaw.
-Add until the slaw is
saturated.
-Strain the slaw.
-Place slaw in fridge.
Salmon:
-Score the salmon
skin. You do this by slicing down about
half way through the filet on the skin side of the salmon. Place your scores as close together as you
can.
-Season the scores with
salt.
-In a medium hot pan add
the tablespoon of olive oil.
-Place salmon skin side
down and season the top the filet with salt and pepper.
-Cook on this side until
the color has changed from orange to a cloudy pink ¾ of the way up the filet.
-Flip the filet and cook
for about 2 more minutes.
Plating (begin once you’ve
flipped the salmon):
-Place about ½ cup or the
jasmine rice on the plate.
-To the side of the rice,
place about one cup of the slaw.
-Salmon should be ready
now, place it on top of the rice.
-With a ladle scoop your
peanut sauce on top of the salmon.
-Now enjoy, it’s
delicious.
