Recipe courtesy of Joann Donangelo
Grilled Candied-Garlic Salmon on Crispy Rice Noodles and Baby Asian Greens
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1131
- Total Fat
- 80
- Saturated Fat
- 12
- Carbohydrates
- 60
- Dietary Fiber
- 3
- Sugar
- 20
- Protein
- 40
- Cholesterol
- 104
- Sodium
- 993
- Total: 57 min
- Prep: 13 min
- Inactive: 30 min
- Cook: 14 min
Ingredients
10 cloves garlic, sliced very thin, plus 2 cloves garlic (pressed or minced)
1/2 cup water
1/2 cup white wine
1/2 cup granulated sugar
2 tablespoons butter
2 tablespoons Asian fish sauce
3 tablespoons lime juice
2 teaspoons ginger, minced
2 teaspoons curry paste
6 (6-ounce) salmon fillets
Oil, for frying
8 ounces dried rice noodles (mai fun or rice sticks)
1/2 cup thinly sliced shallots
Flour, for coating
2 cups halved snap peas
1/4 cup thinly sliced scallions
5 cups baby greens
Salt and pepper
Directions
- Prepare candied garlic by combining garlic, water, wine, sugar, and butter in a small saucepan and simmer for 10 minutes or until syrupy, but the garlic should not be mushy. Remove garlic to cool. Reserve syrup for the dressing.
- Marinate the salmon: Combine the fish sauce, lime juice, 1 clove of pressed garlic, ginger, and curry paste and mix well. Remove 1/4 cup of the mixture and set aside. Place the remaining mixture in a shallow bowl and add the salmon. Marinate in the refrigerator for about 30 minutes.
- To the reserved marinade, add the reserved syrup from the candied dressing and the remaining clove of pressed garlic and whisk well. Set aside.
- Preheat the grill.
- Heat 2-inches of oil in a large, deep pot to 350 degrees F. Fry rice noodles according to the package directions, a few at a time, draining on paper towels. (They'll look like Styrofoam.) Set aside. Keep oil hot for the next step.
- Coat the thinly sliced shallots with flour, shaking off any excess and fry until golden and crisp. Drain on paper towel and set aside.
- Mix the snap peas, scallions and greens in a bowl.
- Remove the salmon from the marinade and grill about 5 minutes per side, or to desired degree of doneness.
- Putting it together: Toss greens with dressing and divide among 6 plates. Top each serving with crispy noodles, then top with a serving of salmon. Top each salmon with fried shallots and candied garlic. Season with salt and pepper, to taste.