| This recipe is liked by 0 person(s). |
SALMON - Deviled Salmon
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Deviled Salmon CONTRIBUTED BY ELI KULP •STAFF-FAVORITE Four kinds of chile—whole and in hot sauces—combine to make the spicy, sweet sauce for these salmon fillets. The sauce caramelizes as it cooks, so be sure to grill the fish over a not-too-hot fire to avoid over-charring 1 ancho chile, stemmed and seeded | |
| 2 tablespoons | Sriracha |
| 1 tablespoon | sambal oelek or other Asian chile sauce |
| 1 tablespoon | extra-virgin olive oil |
| 1 tablespoon | fresh lemon juice |
| 2 | garlic cloves, minced |
| 1 hot pickled cherry pepper, stemmed, seeded and minced, plus 1 tablespoon brine from the jar | |
| Four 6-ounce | skinless salmon fillets, about 1 inch thick |
In a small bowl, cover the ancho chile with hot water and let stand until softened, about 20 minutes. Drain and mince the ancho. In a small bowl, whisk the ancho with all of the remaining ingredients except the salmon.
Add all but 1/4 cup of the marinade to a baking dish. Add the salmon fillets and turn to coat. Cover and refrigerate the salmon for at least 1 hour and up to 4 hours.
Light a grill. Grill the salmon fillets over moderate heat, turning once, until lightly charred and nearly cooked through, 6 to 8 minutes. Transfer the salmon to plates and serve with the reserved marinade.
MAKE AHEAD The marinade can be refrigerated for up to 3 days.
SUGGESTED PAIRING
Lively, full-bodied rosé.
PUBLISHED JUNE 2014
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe