Caramelized Salmon With Mirliton Slaw

Submitted by Molly53

"Mirlitons are also known as chayote, chuchu, sayote, tayota, choko, chocho, chow-chow, christophene, mirliton, alligator pear, and vegetable pear. Make the piri-piri sauce at least a week before you need it as the flavors need to settle and meld. This delicious recipe is courtesy of Chef David McCelvey of NOLA, as featured in the Louisiana New Garde television series."

 

• Ready In: 168hrs 10mins
• Ingredients: 20
• Serves: 4

ingredients

• 24 ounces salmon fillets (12 2-ounce fillets)
• soy sauce, for brushing
• salt and pepper, to taste
• sugar, for dredging
• 2 tablespoons oil
• piri-piri, sauce (about 2 tablespoons or to taste)

• Mirliton Slaw

• 2 chayotes
• 1 carrot, peeled and julienned
• 1 red onion, peeled and sliced
• 1 cucumber, peeled, seeded and julienned
• 1 tablespoon rice wine vinegar
• 1 tablespoon fresh basil, shredded
• 1 lime, juice of

• Piri-Piri Sauce

• 4 jalapenos, seeded and coarsely chopped
• 2 poblano chiles, seeded and coarsely chopped
• 1 habanero pepper, seeded and chopped
• 1 1⁄2 tablespoons dried red pepper flakes
• black pepper, to taste
• 1 1⁄2 cups olive oil
• 1 tablespoon garlic, peeled and minced

directions

1. To make the slaw: Boil the mirlitons until tender, about 20 minutes; julienne.
2. Blanch the onion in boiling water briefly; drain well.
3. Rinse in cold water and drain well again.
4. Combine the rest of the ingredients, mix well and set to the side.
5. For the piri-piri sauce: Combine all ingredients except garlic in a small pan and simmer for ten minutes.
6. Whirl all ingredients in a blender or food processor until smooth; set to the side and let cool.
7. Store in a covered jar for a week before using (it will keep for about two months).
8. Brush the salmon with soy sauce and season.
9. Dredge in sugar.
10. Heat oil over medium high heat in a large skillet; cook salmon until caramelized, about 5 minutes on each side.
11. Serve with slaw and sprinkle with piri-piri sauce.