Grilled Candied-Garlic Salmon on Crispy Noodles and Baby Greens

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare candied garlic:
  • Combine garlic, water, wine, sugar, and butter in a small saucepan and simmer for 10 minutes or until syrupy, but garlic should not be mushy. Remove garlic and cool. Reserve the syrup for the dressing.
  • Marinate the salmon:
  • Combine fish sauce, lime juice, 1 clove of minced garlic, ginger, and curry paste, mix well. Remove 1/4 cup of the mixture and set aside. Place the remaining mixture in a shallow bowl and add the salmon. Marinate in the refrigerator for 30 minutes.
  • To the reserved marinade, add the reserved syrup from the candied dressing and the remaining clove of minced garlic, whisk well. Set aside.
  • Preheat the grill.
  • Heat 2" of oil in a large, deep pot to 350*F. Fry rice noodles according to the package directions, a few at a time, draining on paper towels. (They'll look like Styrofoam.) Set aside. Keep oil hot for the next step.
  • Coat the thinly sliced shallots with flour, shaking off any excess and fry until golden and crisp. Drain on paper towel and set aside.
  • Mix the snap peas, scallions and greens together in a bowl.
  • Remove the salmon from the marinade and grill about 5 minutes per side, or to desired doneness.
  • Putting it together:
  • Toss greens with dressing and divide among 6 plates. Top each serving with crispy noodles, then top with a serving of salmon. Top each salmon with fried shallots and candied garlic. Season with salt and pepper, to taste. Enjoy!
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