Flying Fish’s Crispy Skin Salmon withCitrus Olive Sauce!This original recipe fromSeattle’s famous Flying Fishrestaurant is straight out ofthe pages of “Dining inSeattle” cookbook!Prep time: 30 minutesServes: 6 Watch the Video
Ingredients For Salmon For Citrus-Olive Oil Sauce 1 tablespoon ginger, grated or finely chopped ½ cup orange juice 1 tablespoon garlic, finely chopped ¼ cup lemon juice 1 tablespoon scallions, finely chopped ¼ cup lime juice 3 tablespoons rice vinegar 1 tablespoon sugar ¼ cup hoisin sauce 1 cup extra virgin olive oil 1 tablespoon sambal (galic chili paste) salt 2 tablespoons black vinegar (or balsamic) ¼ cup chicken stock Salt and pepper 6 six-ounce salmon fillets, skin on
Step 1- Prepare Citrus Sauce In a small saucepan, combine orange, lemon, and lime juices with sugar and bring to a simmer Stir often, until mixture reduces to syrup and is thick enough to coat the back of a spoon, about 10 minutes Remove from heat and let cool Put the syrup into a blender (or use an immersion blender in pan) and add olive oil in a slow, steady stream while the blender is running Cook’ s Note: The sauce must be used within 2 hours. Season with salt to taste If the temperature gets too cold the sauce will break
Step 2- Glaze and Barbeque Salmon In a large saucepan over medium heat, sauté ginger, garlic, and scallions until softened, about 3 minutes Add rice vinegar, hoisin sauce, sambal, and black vinegar and bring to a simmer Add chicken stock and return to a simmer before removing from heat. Let glaze cool and season to taste with salt and pepper Coat salmon with glaze and grill over a hot grill or charcoal fire, skin-side down, until crispy. Flip (optional) and continue to cook about 7 total minutes.
Step 3 – Apply Citrus Sauce and Serve Drizzle citrus sauce directly onto plate Place Crispy Skin Salmon onto plate, skin side down Drizzle additional sauce over top of salmon and decoratively around edges of plate Serve and Enjoy!
Crispy Skin Salmon with Citrus Olive Sauce! For more great recipes visit www.TheBrownLounge.comDining in Seattle Cookbook Watch the VideoBy Andrea Umbach, Andrea Lott, and Elliot Wolf