Hot & Spicy Pineapple Salmon
Hot & Spicy Pineapple Salmon
This recipe was developed for Secret Island Salmon
Ingredients
For the Coconut Brown Rice:
1 Tbsp Vegetable Oil
1 1⁄2 cups Brown Jasmine Rice
1 cup Coconut Milk
2 cups Water
1 Tsp Ginger, minced
1 Tsp Garlic. minced
1⁄2 Tsp Salt
2 1⁄2 Tbsp Dried Shredded Coconut, for baking
For the Sweet & Spicy Pineapple Sauce:
1 Tbsp Thai Red Chiles, minced
1⁄2 cup Pineapple Juice
1 Tbsp Soy Sauce
3⁄4 cups Mirin
1⁄4 cup Rice Wine Vinegar
1⁄2 Tbsp Chile Flakes
1 Tbsp Corn Starch
2 Tbsp Cold Water
1⁄2 Tbsp Garlic, minced
For the Crispy Garlic:
2 heads Garlic, chopped into 1⁄8-1⁄4 inch pieces
1 cup Vegetable Oil
1 tsp Salt
For The Sauteed Baby Bok Choy:
1 1⁄2 lbs Baby Bok Choy, washed and cut in half
1 Tsp Garlic, minced
1 Tsp Ginger, minced
1⁄4 Tsp Chile Flakes
2 Tsp Soy Sauce
1 Tbsp Chicken Stock
2 Tbsp Vegetable Oil
Putting it all together
2 6-oz Salmon Fillet, skin and bones removed
4 oz Sweet and Spicy Pineapple Sauce
4 oz Pineapple, small dice
1 cup Brown Rice
2 Tsp Toasted Coconut, for garnish
1 cup Sauteed Baby Bok Choy
2 Tsp Cilantro, chopped finely, for garnish.
1 Tsp Crispy Garlic, for garnish
4 Tbsp Vegetable Oil
2 Tsp Salt
1 Tsp Black Pepper
1 Tbsp butter, for finishing
Preparation
Coconut Brown Rice: Spread the shredded coconut evenly onto a parchment lined baking sheet. Toast the coconut in a 350 degree oven for about 5 minutes, stirring occasionally, set aside to cool. Heat the oil in a sauce pot, then add the minced garlic, and minced ginger. Sweat until fragrant. Add the rice, water, coconut milk and salt. Bring to a boil, reduce to a low simmer, cover and cook for about 45 minutes, until rice absorbs the liquid. Turn off heat and leave covered for 10 minutes. Fluff the rice with fork and serve topped with the toasted coconut.
Sweet & Spicy Pineapple Sauce: In a small bowl whisk the corn starch and water together to make a slurry, set aside. In a sauce pot bring pineapple juice, soy sauce, mirin, rice wine vinegar, minced garlic, minced Thai red chilis, and chili flakes to a boil for 5 minutes. Lower the heat and whisk in the water and cornstarch slurry. Continue cooking over low heat while whisking until sauce reaches a glaze conistancy.
Crispy Garlic: Combine the chopped garlic and oil a sauce pot and heat over medium - high heat. Stir frequently scraping down the sides and bottom of the pot. Once garlic turns a pale brown remove from heat and strain. Place garlic on baking sheet lined with paper towels and dust with salt. Allow garlic to cool and transfer to an airtight container.
Sauteed Baby Bok Choy: Heat the oil in a large saute pan over medium - high heat. Add the garlic, ginger, and chili flakes. Cook for about 1 minute, then add the bok choy, and stir. Cover and cook for about 2 minutes. Add the soy sauce and chicken and cook covered an additional 2 minutes. Remove the cover and cook for until liquid is mostly evaporated and stalks are tender.
Putting it all together: Heat oil in a saute pan over medium - high heat. Season the salmon with salt and pepper, and place in the pan . Cook until crisp, about 4 minutes. Flip the fillets and reduce to medium heat. Add diced pineapple to the pan, and caramelize. Add the sauce to the pan and baste the fish. Place salmon, brown rice, and bok choy on a plate. Spoon the sauce onto the salmon. Top the brown rice with the toasted coconut. Top the bok choy with the crispy garlic. Garnish with cilantro.
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