Dinner Tonight: Seared Salmon Salad with Roasted Shallot and Chile Dressing

Name: Dinner Tonight: Seared Salmon Salad with Roasted Shallot and Chile Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 5 Tbsps canola oil, divided; 1 bunches cilantro leaves; 1 mediums cucumber, cut lengthwise into long strips; 2 garlic cloves, thinly sliced; 79 milliliters freshly squeezed lime juice; 1 bunches mint leaves; 1 fresh red chile, end trimmed, thinly sliced into rounds; 3 dried red chiles, stems and seeds removed; 198 grams salmon fillet, any bones removed; 1 teaspoons salt; 1 scallion, end removed, thinly sliced lengthwise; 4 smalls shallots, skins removed; 79 milliliters superfine sugar (caster sugar)

You can never have too many main course recipes, so give Dinner Tonight: Seared Salmon Salad with Roasted Shallot and Chile Dressing a try. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 678 calories, 24g of protein, and 42g of fat per serving. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 2. From preparation to the plate, this recipe takes about 45 minutes. A mixture of salt, superfine sugar, scallion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Preheat the oven to 500°F. Toss the shallots with one tablespoon of oil, and place in a very small baking dish.

Ingredients you will need

Shallot

Cooking Oil

Equipment you will use

Baking Pan

Oven

Transfer dish to the oven, and cook until shallots are very soft, about 20 minutes. Turn the shallots every five minutes or so with a pair of tongs.

Ingredients you will need

Shallot

Equipment you will use

Tongs

Oven

While the shallots are roasting, pour two tablespoons of the oil into a small saucepan, and turn heat to medium-high. When oil is hot, add the garlic. Cook, stirring often, until garlic turns golden.

Ingredients you will need

Shallot

Garlic

Cooking Oil

Equipment you will use

Sauce Pan

Remove with a slotted spoon and drain on some paper towels.

Equipment you will use

Slotted Spoon

Paper Towels

Add the chiles to the oil, and cook until they firm up, just a few seconds.

Ingredients you will need

Chili Pepper

Cooking Oil

Drain them on paper towels, too.

Equipment you will use

Paper Towels

When cool, pound the chiles to a powder in a mortar and pestle.

Ingredients you will need

Chili Pepper

Equipment you will use

Mortar And Pestle

Add the salt and sugar, and continue pounding until it is a fine powder.

Ingredients you will need

Sugar

Salt

Transfer mixture to a bowl and mix in the lime juice. Stir well.

Ingredients you will need

Lime Juice

Equipment you will use

Bowl

Roughly chop two of the roasted shallots.

Ingredients you will need

Shallot

Add them to the mortar and pound until they are a paste.

Equipment you will use

Mortar And Pestle

Mix them in with the sauce.

Ingredients you will need

Sauce

Pour the remaining two tablespoons of oil into a large skillet and turn the heat to medium-high. When oil is shimmering, add the salmon fillet and cook until medium-rare, about 1 1/2 minutes each side. Set salmon aside on a cutting board.

Ingredients you will need

Salmon

Cooking Oil

Equipment you will use

Cutting Board

Frying Pan

Remove the skin. If you want to crisp up the skin for a garnish, just add the skin back to the pan over medium-high heat, and cook until crisp, 30 seconds to a minute on each side.

Equipment you will use

Frying Pan

Cut the salmon into 6 pieces. Quarter the two remaining roasted shallots.

Ingredients you will need

Shallot

Salmon

Add both to a large bowl along with the scallion, cucumber, fresh red chili, cucumber, cilantro, and mint. Spoon over a little less than half of the dressing. Toss well. Taste, and add more dressing if needed. Divide the salad between two plates, and sprinkle each with the fried garlic.

Ingredients you will need

Fried Garlic

Red Chili Pepper

Cilantro

Cucumber

Green Onions

Mint

Equipment you will use

Bowl

Drizzle with more dressing if desired.

Equipment

Ingredients

Servings:

5Tbsps

canola oil, divided 1bunches

cilantro leaves 1mediums

cucumber, cut lengthwise into long strips 2

garlic cloves, thinly sliced 79milliliters

freshly squeezed lime juice 1bunches

mint leaves 1

fresh red chile, end trimmed, thinly sliced into rounds 3

dried red chiles, stems and seeds removed 198grams

salmon fillet, any bones removed 1teaspoons

salt 1

scallion, end removed, thinly sliced lengthwise 4smalls

shallots, skins removed 79milliliters

superfine sugar (caster sugar)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Chateau Ste. Michelle Indian Wells Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 18 dollars per bottle.