Monday, September 30, 2013

Spicy South Asian Grilled Salmon with Redux Drizzle






Spending a few minutes preparing a handful of simple ingredients for an easy and delicious South Asian-inspired marinade gives this dish an enormous amount of flavour, plus a built-in sauce after the salmon has been grilled. By reducing the volume of the marinade, or any cooking liquid, either rapidly over high heat or more slowly over low heat, you concentrate the flavours and thicken the consistency, making a quick, and wonderfully flavourful sauce. In this recipe, the salmon is marinated with brown sugar, soy sauce, fresh squeezed lime juice, sesame oil and a mixture of Indian spices including Garam Masala, ground cumin, coriander and Chinese 5-spice, for a dark and fragrant marinade. A portion of the marinade is set aside for later use in making the sauce, with the remainder placed in a baking dish with the salmon, which is covered and chilled for a few hours. Later, the salmon is grilled until it's nicely browned and cooked through, about 4 minutes a side. The reserved marinade is then cooked in a small saucepan over medium-high heat until it has reduced to a thick glaze, then is drizzled over the salmon and garnished with a flurry of chopped chives, mint and sesame seeds. Simple, easy and delicious.





Spicy South Asian Grilled Salmon with Redux Drizzle
Serves 2

3 tbsp dark brown sugar
3 tbsp soy sauce
1 tbsp fresh lime juice 
1 tbsp vegetable oil
1/4 tsp Asian sesame oil
1/2 tsp Garam Masala 
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp Chinese 5-spice
2 salmon filets, skin on
4 tbsp chives and mint, chopped and whole for garnish
1 tbsp sesame seeds, for garnish


In a medium bowl, mix together all ingredients except for salmon, chives and sesame seeds. Set 1/4 cup of the marinade aside and cover for later use in the sauce, then place the remainder in a baking dish with the salmon and cover with cling film. Be sure salmon is evenly coated, then place the dish in the refrigerator and let marinate for at least an hour or up to a day before.

Preheat grill to high heat. Place the salmon on the grill, cover and cook 3-5 minutes on each side, or until the fish is nicely browned and cooked through. Meanwhile, warm the reserved marinade over medium-high heat until it has reduced to a thick glaze. To serve, place the salmon on a platter and drizzle with the reserved marinade. Garnish with the chopped chives, mint and sesame seeds. Serve immediately.