Roasted Salmon, Noodle Salad with Tomato Jam

Roasted Salmon, Noodle Salad with Tomato JamRoasted Salmon, Noodle Salad with Tomato Jam is one of the best recipes I have ever made. Salmon is sooo good and so good for you and this tomato jam is AMAZING. The heat from the jalapeño and the crushed red pepper flake heat up your mouth and the bell pepper and noodles cool it back off. I found the recipe in a Food & Wine book that was given to me but you can find the original recipe on their website or below.

There are very few recipes that I follow to the letter, this I came pretty close. Below are my tweaks and suggestions.

You don’t have to use rice vermicelli, if you can find it go ahead but you can use any pasta. Also don’t over cook the pasta. I don’t usually prefer my pasta to be al dente but in this recipe I recommend it. Don’t worry about the Madras curry powder either, again if you can find it use it otherwise regular curry powder works fine. Jen and I both prefer things on the savory side so I did not use the full 2 tablespoons of brown sugar.

You’ll notice in the picture I served this with a decent French Beaujolias. Because the salmon is so meaty and the jam is so spicy I prefer a red wine for this recipe. I hope you enjoy this as much as we do.

INGREDIENTS

  • 4 ounces rice vermicelli
  • 1/4 cup plus 1 tablespoon canola oil
  • 1 large jalapeño, seeded and minced
  • 1 garlic clove, minced
  • 1/4 cup minced fresh ginger
  • 1 large shallot, thinly sliced
  • 1/2 teaspoon Madras curry powder
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons fresh lime juice, plus wedges, for serving
  • 1 small red bell pepper, thinly sliced
  • 3 tablespoons chopped cilantro, plus leaves for garnish
  • 1 small onion, minced
  • One 14-ounce can diced tomatoes, drained
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons light brown sugar
  • 2 tablespoons rice vinegar
  • Salt and freshly ground pepper
  • Four 6-ounce center-cut salmon fillets, with skin
DIRECTIONS

  1. Preheat the oven to 375°. Add the vermicelli to a saucepan of boiling water. Let stand off the heat for 10 minutes, until softened.
  2. Meanwhile, in a small skillet, heat 2 tablespoons of the oil. Add the jalapeño, garlic and 2 tablespoons of the ginger and cook over moderately low heat until fragrant, about 4 minutes. Add the shallot and cook, stirring, until softened, 5 minutes. Stir in the curry powder and remove from the heat. Add the fish sauce and lime juice, scraping up any bits stuck to the pan.
  3. Drain the vermicelli and shake dry. Cut into 4-inch lengths and transfer to a medium bowl. Add the curry sauce, red bell pepper and chopped cilantro and toss well.
  4. In a small saucepan, heat 2 tablespoons of the oil. Add the remaining 2 tablespoons of ginger and the onion and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, crushed red pepper, sugar and vinegar and cook over moderate heat, mashing and stirring occasionally, until thick and jamlike, about 10 minutes. Season the jam with salt and pepper.
  5. In an ovenproof skillet, heat the remaining 1 tablespoon of oil. Season the salmon with salt and pepper; add to the skillet, skin side down. Cook over high heat for 3 minutes. Transfer the skillet to the oven and roast until nearly cooked through, 10 minutes.
  6. Spoon the vermicelli onto plates, top with the salmon and tomato jam. Garnish with cilantro and serve with lime wedges.
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Roasted Salmon, Noodle Salad with Tomato Jam

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