Salmon with Serrano Chilis
Ingredients
For Serrano Cream Sauce:
For Tempura Fried Serrano Chilis:
For Cilantro Lime Rice:
Instructions
For Serrano Cream Sauce:
Wash, dry, and roast your chili peppers by broiling them on
high for about 8 minutes, checking and turning periodically. Roast until
blistered, then remove from oven.
Once cool enough to touch, trim the stems and remove the seeds
and inner membranes from the chilis.
Add one of the chilis as well as the avocado, cilantro,
avocado oil, lime juice, salt, and pepper to a food processor and pulse until
smooth. Add additional chilis or avocado to adjust flavor and heat level. Set sauce
aside.
For Tempura Fried Serrano Chilis:
Combine starch, egg, beer, salt, and pepper in shallow bowl
and whisk with fork to remove clumps.
To prepare chilis, wash and dry, then thinly slice. Remove all seeds by poking them out of each
slice with the tip of a paring knife, leaving as much of the inner membrane
intact as possible.
Add vegetable oil to a small frying pan until about ½ an
inch deep and preheat over medium high heat.
Dip individual slices of chili pepper into the tempura
batter and add to the preheated oil, careful not to overcrowd the pan so the
slices don’t stick together while frying.
Fry until golden brown, flipping occasionally, then remove and place on
paper towel to drain oil. Set them aside.
For Cilantro Lime Rice:
Prepare rice according to package instructions.
Fluff rice with a fork.
Add lime zest, lime juice, cilantro, salt, and pepper.
Fluff rice again to combine.
For Salmon:
Preheat broiler on high and line a baking sheet with
parchment paper.
Place salmon fillets skin-side down on prepared baking
sheet.
Rub a small amount of olive oil over the fish, then season
with salt and pepper.
Broil for 7-9 minutes, or until desired doneness is
achieved.
Remove skins. Top with tempura fried serrano chilis.
Serve with cilantro lime rice and serrano cream sauce on the
side.
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