Crispy Skin Salmon with Citrus Sauce
|Ginger||1 Tablespoon, grated or finely chopped|
|Garlic||1 Tablespoon, finely chopped|
|Scallion||1 Tablespoon, finely chopped|
|Rice vinegar||3 Tablespoon|
|Hoisin sauce||1⁄4 Cup (4 tbs)|
|Sambal||1 Tablespoon (garlic chili paste)|
|Black vinegar/Balsamic||2 Tablespoon|
|Chicken stock||1⁄4 Cup (4 tbs)|
|Salt||1 Tablespoon (to taste)|
|Pepper||1 Tablespoon (to taste)|
|Salmon fillet||6 Ounce, skin on|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Lime juice||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||1 Cup (16 tbs)|
1. In a small saucepan, combine orange, lemon, and lime juices with sugar and bring to a simmer.
2. Stir often, until mixture reduces to syrup and is thick enough to coat the back of a spoon, about 10 minutes.
3. Remove from heat and let it cool.
4. Put the syrup into a blender (or use an immersion blender in pan) and add olive oil in a slow, steady stream while the blender is running
5. In a large saucepan over medium heat, sauté ginger, garlic, and scallions until softened, about 3 minutes 6. Add rice vinegar, hoisin sauce, sambal, and black vinegar and bring to a simmer.
7. Add chicken stock and return to a simmer before removing from heat.
8. Let glaze cool and season to taste with salt and pepper.
9. Coat salmon with glaze and grill over a hot grill or charcoal fire, skin-side down, until crispy.
10. Flip (optional) and continue to cook about 7 total minutes.
11. Place Crispy Skin Salmon onto plate, skin side down.
12. Drizzle additional sauce over top of salmon and decoratively around edges of plate
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