- 1 1/2 tablespoons chopped lemongrass (from 1 medium stalk)
- 1 1/2 teaspoons packed light or dark brown sugar
- Fine sea salt, to taste
- 2 tablespoons chopped shallot
- 1 1/2 teaspoons fish sauce, plus more as needed
- 1/2 teaspoon Madras-style curry powder (preferably Sun brand)
- 1 tablespoon canola oil or another neutral oil, plus more as needed
- One 1 1/3-pound skin-on salmon fillet, about 1-inch thick at the center
In
a small food processor, combine the lemongrass, brown sugar, and 1/4
teaspoon of salt and grind until the lemongrass is minced. Add the
shallot, fish sauce, curry powder and oil and run the machine, pausing
to scrape down the sides, until you have a coarse paste. Taste the
seasoning paste. You want it a little saltier than you’re comfortable
with, so if needed, add more salt, a pinch at a time, or fish sauce in
1/2-teaspoon increments. Set aside.
Cut the salmon crosswise into four equal portions, then make two 1/4-inch-deep, 2-inch-long slits, about 1/2 inch apart, on the skin side of each piece of fish. Rub the seasoning paste all over the fish and into the slits. Cover with plastic wrap and set aside at room temperature for 30 to 45 minutes.
Meanwhile, position a rack 5 to 6 inches from the broiler element and set the oven to broil. Let it heat up for about 15 minutes, so it’s really hot. Cover a baking sheet with aluminum foil and set a rack inside.
Drizzle the fish with canola oil and arrange the pieces, skin-side up, on the prepared rack. Broil for 2 to 3 minutes, until the skin is slightly charred. Use a metal spatula to flip the fish and then broil for about 3 minutes, until the flesh no longer looks raw and is beginning to brown. If you don’t like crisp skin, broil the flesh side for about 1 minute longer to darken and pick up character. If you like crispy skin, flip the fish so the skin is up. Broil for 30 to 60 seconds longer to crisp the skin. Monitor carefully to avoid super-blackened skin. Remove from the oven and let rest for 5 minutes before serving.
Cut the salmon crosswise into four equal portions, then make two 1/4-inch-deep, 2-inch-long slits, about 1/2 inch apart, on the skin side of each piece of fish. Rub the seasoning paste all over the fish and into the slits. Cover with plastic wrap and set aside at room temperature for 30 to 45 minutes.
Meanwhile, position a rack 5 to 6 inches from the broiler element and set the oven to broil. Let it heat up for about 15 minutes, so it’s really hot. Cover a baking sheet with aluminum foil and set a rack inside.
Drizzle the fish with canola oil and arrange the pieces, skin-side up, on the prepared rack. Broil for 2 to 3 minutes, until the skin is slightly charred. Use a metal spatula to flip the fish and then broil for about 3 minutes, until the flesh no longer looks raw and is beginning to brown. If you don’t like crisp skin, broil the flesh side for about 1 minute longer to darken and pick up character. If you like crispy skin, flip the fish so the skin is up. Broil for 30 to 60 seconds longer to crisp the skin. Monitor carefully to avoid super-blackened skin. Remove from the oven and let rest for 5 minutes before serving.
No comments:
Post a Comment