Chilli Oil Glazed Salmon with ACV

Ingredients − Serves 4 to 6

$90.00View

1. Heat sesame oil in a small pan until fairly hot.
2. Add smashed garlic and fry for 3 minutes or until light golden brown. Remove from heat and add Latasha’s Kitchen Chilli Oil and gf soya sauce. Allow to cool and let flavours combine.
3. Then add salmon steaks, skin side up if that’s what you’re using. This helps keep the skin crispy.
4. Marinate salmon fillets in this mixture for 1 hour, turning mid-way if it’s skinless salmon for even penetration of the marinade.
5. Toast white and black sesame seeds in a clean, dry skillet for 30 to 45 seconds on medium heat, move rapidly to avoid burning. Set aside.
6. Add kipfler potatoes to a large saucepan and cover with cold water. Season water with a good pinch of salt and place over a medium-high heat and bring to the boil. Cook potatoes for approximately 20 minutes until nearly tender. Drain, then drop in a dollop of butter and keep aside.
7. Preheat a grill pan.
8. Remove salmon from the marinade and grill over medium flame for about 8 minutes each side, or until cooked to desired doneness.
9. While the salmon is cooking prepare the glaze. Mix Latasha’s Kitchen Caramelised Apple Cider Vinegar into the balance of the chilli oil marinade and heat gently in a small saucepan to infuse the flavours. Then reduce to a thick syrupy glaze, which takes between 10-15 minutes. Set aside and keep warm.
10. Steam or blanch the broccolini, keep warm.
11. Prepare the green beans. Then heat ghee in pan, and stir-fry the beans until semi-cooked, about 3-4 minutes. Toss well in pan to coat with the ghee.
12. Brush the glaze liberally all over the cooked salmon and serve immediately with broccolini, potatoes and beans sprinkled with the toasted sesame seeds.

NOTE: this dish is served with all the elements hot.