Caramelized Salmon With Mirliton Slaw
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.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 24
-
- salt and pepper, to taste
-
- 2tablespoons oil
-
Mirliton Slaw
- 2
- 1
- 1
- 1
- 1tablespoon rice wine vinegar
- 1
- 1
Piri-Piri Sauce
- 4jalapenos, seeded and coarsely chopped
- 2
- 1
- 1 1⁄2tablespoons dried red pepper flakes
-
- 1 1⁄2cups olive oil
- 1
Advertisement
DIRECTIONS
- To make the slaw: Boil the mirlitons until tender, about 20 minutes; julienne.
- Blanch the onion in boiling water briefly; drain well.
- Rinse in cold water and drain well again.
- Combine the rest of the ingredients, mix well and set to the side.
- For the piri-piri sauce: Combine all ingredients except garlic in a small pan and simmer for ten minutes.
- Whirl all ingredients in a blender or food processor until smooth; set to the side and let cool.
- Store in a covered jar for a week before using (it will keep for about two months).
- Brush the salmon with soy sauce and season.
- Dredge in sugar.
- Heat oil over medium high heat in a large skillet; cook salmon until caramelized, about 5 minutes on each side.
- Serve with slaw and sprinkle with piri-piri sauce.
Advertisement