We are pleased to introduce Food Comics from The Chopping Block where our resident Cartoonist Tom O'Brien illustrates his cooking adventures. Here, he shows us how to make Salmon with a Balsamic Thai Chili Glaze that works perfectly in your cast iron skillet.
/OBrien_Thai_Balsamic_Salmon_page1_ver2.jpg?width=600&name=OBrien_Thai_Balsamic_Salmon_page1_ver2.jpg "Food Fans, one of my favorite things in my kitchen is my cast iron skillet. It doesn't get stored, it loves on the stove top. I use it whenever I can. While looking for a new recipe to make in mine, I found this beauty, which I think you'll like too. Salmon with a balsamic thai chili glaze This is a fairly quick meal. It usually takes under 30 minutes. The only thing is to make sure that you're watching you pans closely. This recipe makes enough for 4-6 people. For the salmon you'll need: 1 6oz salmon fillet per person salt and pepper 2 tablespoons of oil (I recommend grape seed oil) For the sauce, you need: 4 scallions 1 tbsp sesame oil 3 cloves of garlic, minced 2 tablespoons of ginger, grated ½ a cup of thai chili sauce ¼ cup firmly packed brown sugar 3 tbsp soy sauce 3tbsp balsamic vinegar 1-2 tbsp lime juice Dice the whites of the scallions, and cut enough of the green for garnish later. Rinse the salmon, and pat dry. Salt and pepper both sides. Put the oil into your cast iron pan over high heat. I use my 12” to guarantee I have enough space for all four fillets.")
/OBrien_Thai_Balsamic_Salmon_page2_ver2.jpg?width=600&name=OBrien_Thai_Balsamic_Salmon_page2_ver2.jpg "Sear the salmon, skin side down, for about 4 minutes. Then, flip and sear for 2 more minutes on the other side. A slotted fish spatula makes the flipping much easier. If the salmon is stuck, don't force it. That will just tare the fillet. Just wait a minute or so. It should unstick itself. At the same time, have a separate pan over medium heat. To this, add the sesame oil, the garlic, ginger, and the whites of your scallions. A quick note about ginger: the easiest tool to peal the skin off with is a spoon. Cook this, stirring regularly for about 30. You just want it to become fragrant. Then, add the rest of your ingredients, with the exception of the lime juice. Stir everything together, and cook for another 3 minutes. The sauce should have a syrupy consistency. No stir in your lime juice. I like to serve this on top of a bed of white rice with a side of steamed asparagus. As soon as it's done cooking, plate your salmon and brush a thick coat of glaze on top. Sprinkle with the green parts of the scallion from earlier, and enjoy!")
Want to learn more fish techniques? Take our upcoming Seafood 101 hands-on cooking class on Tuesday, October 18 at the Merchandise Mart. You'll learn how to select fish and shellfish, determine when they ars done, how to work with fresh herbs and spices, make nut crusts, pan fry, broil, work with dark leafy greens and steam coucous. This class has a new fall menu which includes Cioppino with Mussels and Clams, Crispy Almond-Crusted Bass with Sautéed Kale and Chorizo and Broiled Salmon with Chickpeas, Preserved Lemon and Couscous. See you there!
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