CRISPY SKIN SALMON WITH SWEET CHILLI , GINGER AND SHALLOT DRESSING Thurs 30 Jan

To night Dale prepared the main meal .
 This is his version of an Asian inspired combination of sweet and salty flavours  in his chilli , ginger and shallot sauce .
With the salmon he produced textural contrast in the crispness of the skin and the tenderness of the salmon  flesh.


Prepare the grain of your liking to accompany your meal.
Dale used red rice.
Make sure you paper towel dry the salmon fillet fillets...sprinkle both sides of the salmon fillets with sea salt ..set aside.


 Prepare the sauce ............
Place 1/2 cup of sugar , 1/2 cup of water , juice of 1 lemon and the grated zest , 2 tbs of minced garlic , 1 chopped fat garlic clove , 1 sliced bullet chilli, in a saucepan  and bring to the boil.
Simmer over a low heat for 5 minutes . Set aside and let cool.
Once cooled add a cupful of chopped coriander leaves and 2 spring onions finely sliced.
Gently stir in 1 tbs  of sesame oil.


Prepare the salmon.....
Add the salmon...  skin side down to a very hot and well oiled pan.
About 3 minutes each side ...turning only once.
Turn off the heat and rest while the grain is placed on a serving plate.
Top with salmon.. drizzle the sauce at the base of salmon and use a slotted spoon to garnish with the coriander and spring onions.


I may have taught Dale ..too well. !