Pepper Pecan Praline Salmon
How you cook the Salmon is up to you. I have poached it, grilled indoors (
it rains alot up here) and outdoors (we have a beautiful two weeks of summer
most every year) as well as in a pan and in the oven. The texture is the
only thing that changes, but it is the sauce that is good. sweet then hot.
My preference is to cook the salmon on a water soaked cedar plank( be
careful and not use roofing shingles because they may have been treated
prior) or else use a very hot grill (425-475 degrees) skin side down for 5
minutes so the skin will char off and the meat just cooked through, do not
overcook Salmon. Once you start it cooking it, do not walk away.
Another note is about the Pepper heat; I prefer to start with 2 teaspoons
of Asian Sambal Oelek because it has seeds in it to tell your mouth beware
this has a bite to it and add more as/if you desire. A tablespoon is about
right for my wife and I, just remember that the Jalapenos will blend into
the sauce so like a roast, stop adding the heat a bit early and let it come
up to temp. Any quality hot sauce will sub here. Sriracha, Tabasco Brand
has some good new items, the Bufolo Brand Chipotle, as will Red Pepper
flakes like used on Pizza or even 1 to 2 chipotle peppers in adobo sauce.
( I will assume people that use other peppers such as Serreno, Thai,
Habaneros know their heat bias).
Praline sauce:
1 1/4 Cups Brown sugar
3/4 cup evaporated milk
1 Tablespoon BUTTER
1/2 teaspoon vanilla
1/4 cup chopped pecans
2-3 Jalapeno sliced or any peppers of your choice
Asian Sambal Oelek pepper paste to taste
Garnish:
sprig of mint
Scallions
Salmon fillet about 1-2 lbs, Sockeye or Silver are good fish to use here for
those on the Left Coast. Cut into 4 to 6 oz portions
1. Toast the pecans in a med heat skillet or saucepan for 2-3 minutes, being
careful not to burn. remove the nuts
2. Reduce to a low heat and in In the same saucepan, combine brown sugar,
evaporated milk, and butter. Cook and stir until sauce is smooth and syrupy,
about 5 minutes. Stir in vanilla, pecans and Jalapenos remove from heat and
add then add the pepper paste ( or other pepper mix) .
3. Plate the salmon and spoon the sauce over it, garnish with sliced
scallions and mint sprig, serve. a good accompaniment is Wild rice or even a
saffron rice and grilled asparagus with EVOO, grilled raddichicco or
grilled Baby Bok choy.
enjoy Julia
d