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Roasted Salmon With Tomato Jam

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Ingredients
  Rice vermicelli 4 Ounce
  Canola oil 5 Tablespoon (1/4 Cup Plus 1 Tablespoon)
  Jalapeno 1 Large, seeded and very finely chopped
  Garlic clove 1 Medium, very finely chopped
  Minced fresh ginger 1⁄4 Cup (4 tbs)
  Shallot 1 Large, thinly sliced
  Madras curry powder 1⁄2 Teaspoon
  Asian fish sauce 2 Tablespoon
  Fresh lime juice 2 Tablespoon
  Lime wedges 3 (For Serving)
  Red bell pepper 1 Small, very thinly sliced
  Chopped cilantro 3 Tablespoon (For Garnish)
  Cilantro leaves 5 (For Garnish)
  Onion 1 Small, very finely chopped
  Canned diced tomatoes 14 Ounce, drained (1 Can)
  Crushed red pepper 1⁄2 Teaspoon
  Light brown sugar 2 Tablespoon
  Rice vinegar 2 Tablespoon
  Freshly ground black pepper To Taste
  Salt To Taste
  Salmon fillets 24 Ounce (6 Center Cut Fillets, Skin On, 4 Ounce Each)
Directions

1. Preheat the oven to 375° Add the vermicelli to a saucepan of boiling water. Let stand off the heat for 10 minutes, until softened.
2. Meanwhile, in a small skillet over moderately low heat, warm 2 tablespoons of the canola oil. Add the chopped jalapeno. garlic and 2 tablespoons of the minced ginger and cook over moderately low heat until fragrant, about 4 minutes. Add the shallot and cook, stirring, until softened, 5 minutes. Stir in the curry powder and remove the skillet from the heat. Add the fish sauce and lime juice, scraping up any bits stuck to the pan.
3. Drain the vermicelli and shake dry. Cut into 4-inch lengths and transfer to a medium bowl. Add the curry sauce, sliced red bell pepper and chopped cilantro and toss well.
4. In a small saucepan, heat 2 tablespoons of the canola oil. Add the remaining 2 tablespoons of minced ginger and the chopped onion and cook over moderate heat until softened, about 4 minutes. Add the diced tomatoes, crushed red pepper, brown sugar and rice vinegar and cook over moderate heat, mashingand stirring occasionally, until the mixture is thick and jamlike, about 10 minutes. Season the jam with salt and black pepper.
5. In an ovenproof skillet, heat the remaining 1 tablespoon of canola oil. Season the salmon fillets with salt and black pepper, then add them to the skillet skin side down. Cook over high heat for 3 minutes. Transfer the skillet to the oven and roast until nearly cooked through, 10 minutes.
6. Spoon the vermicelli salad onto 4 plates and top each with a piece of roasted salmon. Spoon some tomato jam over the salmon pieces, garnish with the cilantro leaves and serve with the lime wedges.

Recipe Summary

Method: 
Boiled
Ingredient: 
Fish

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