tri-ticker-0725 Free Shipping on orders over $49* Use code: SHIP4FREEZoku Ice Cream Maker - Only $19.95All-Clad d5 Omelette Pan - Only $79.95
Return to Previous Page

Seared Salmon with Basil

Before cooking the salmon, quickly check for errant bones by running your fingers lightly over each fillet. If you detect any bones, remove them with needle-nosed pliers or a paring knife, pulling them straight out to avoid tearing the fish.

Ingredients:

  • 3 Tbs. water
  • 2 garlic cloves, coarsely chopped
  • 1 green jalapeño chili, coarsely chopped
  • 3 green onions, chopped
  • 3 Tbs. chopped fresh cilantro
  • 1/4 cup chopped fresh basil, preferably Thai
  • 2 Tbs. Asian fish sauce
  • Juice of 1/2 lime
  • 1 tsp. sugar
  • 3 Tbs. corn or peanut oil
  • 4 salmon fillets, about 1 1/2 lb. total
  • Salt and freshly ground pepper, to taste
  • Steamed rice for serving

Directions:

Make the chili-garlic paste
In a blender, combine 1 Tbs. of the water, the garlic, chili, green onions and cilantro. Add the basil and process until a paste forms.

Make the sauce
In a small bowl, combine the remaining 2 Tbs. water, the fish sauce, lime juice and sugar and stir to dissolve the sugar. Warm a small fry pan over medium heat until hot and add 2 Tbs. of the oil. Add the chili-garlic paste and sauté until very fragrant, 1 to 2 minutes. Stir in the fish sauce mixture and simmer for 2 minutes to blend the flavors. Keep warm.

Sear the salmon
Season the salmon fillets with salt and pepper. Warm a large fry pan over high heat until very hot and add the remaining 1 Tbs. oil. Add the fillets and sear, turning once, until golden brown on the outside and still slightly rare in the center, about 2 minutes on each side.

Transfer the salmon to a platter or dinner plates and drizzle with the warm sauce. Serve immediately with steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).