Recipes, re-invented from cooking shows
Crispy Skin Salmon with Lemongrass Chili Sauce
Prep. Time:
Baking Time:
Total Time:
45 minutes
25 minutes
1 hour 10 minutes
Serves:
4 servings
Tina and Aivan's world-class Vietnamese dish represents fearless modernization of grandmother's traditional recipe where each component is refined to restaurant standards while maintaining authentic flavors. This elimination challenge creation features salmon cooked to absolute perfection with crispy skin and pink middle, grandmother's sauce that is incredible with smooth luscious texture, and properly textured garlic rice avoiding over-compression. Successfully evolved Vietnamese tradition through stunning technique that tastes authentically Vietnamese while showcasing premium salmon elevating family recipe to beautiful medley of flavors.
Ingredients
FOR THE PERFECT CRISPY SKIN SALMON:
4 salmon fillets (6 oz each), skin-on, pin bones removed
2 tablespoons vegetable oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon butter
FOR THE GRANDMOTHER'S LEMONGRASS CHILI SAUCE:
4 stalks fresh lemongrass, tender parts only, minced
4 Thai bird's eye chilies (or 2 jalapeños), seeded and minced
4 cloves garlic, minced
2 shallots, finely chopped
2 tablespoons vegetable oil
3 tablespoons fish sauce
2 tablespoons palm sugar (or brown sugar)
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
2 tablespoons water
1 tablespoon tamarind paste
1 teaspoon cornstarch mixed with 1 tablespoon water
FOR THE PROPERLY TEXTURED GARLIC RICE:
1 1/2 cups jasmine rice
2 1/4 cups chicken stock or water
4 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
2 green onions, sliced thin
1 tablespoon butter
FOR THE BOK CHOY:
1 lb baby bok choy, halved lengthwise
2 tablespoons vegetable oil
2 cloves garlic, sliced thin
1 tablespoon soy sauce
1 teaspoon sesame oil
1/4 teaspoon gochugaru (red pepper flakes)
Instructions
PREPARE THE GRANDMOTHER'S LEMONGRASS CHILI SAUCE:
1. Heat oil in saucepan over medium heat. Add minced lemongrass, chilies, garlic, and shallots.
2. Sauté 3-4 minutes until fragrant and softened, being careful not to burn.
3. Add fish sauce, palm sugar, rice vinegar, lime juice, water, and tamarind paste.
4. Simmer 8-10 minutes until flavors meld and sauce reduces slightly.
5. Critical for texture: Stir in cornstarch slurry and cook 1-2 minutes until sauce achieves the smooth, luscious texture Tiffany praised.
6. Strain if desired for ultra-smooth consistency, or leave chunky for rustic authenticity.
7. Taste and adjust sweet, sour, salty, and spicy balance as needed.
COOK THE PROPERLY TEXTURED GARLIC RICE:
8. Rinse jasmine rice until water runs clear, then drain well.
9. Heat oil in heavy-bottomed saucepan over medium heat. Add minced garlic and cook until fragrant.
10. Add rice and stir to coat with garlic oil, toasting lightly for 2 minutes.
11. Add stock and salt, bring to boil, then reduce heat to low.
12. Gordon's warning addressed: Cover and cook 18 minutes without lifting lid or stirring to avoid over-compressing.
13. Remove from heat and let stand 5 minutes, then fluff gently with fork.
14. Stir in green onions and butter for finished texture.
PREPARE THE BOK CHOY:
15. Heat oil in large skillet or wok over high heat.
16. Add bok choy cut-side down and cook 2-3 minutes until lightly charred.
17. Add sliced garlic and cook 30 seconds until fragrant.
18. Add soy sauce, sesame oil, and red pepper flakes. Toss and cook 1-2 minutes until tender-crisp.
COOK THE SALMON TO ABSOLUTE PERFECTION:
19. Critical technique: Pat salmon fillets completely dry and score skin in crosshatch pattern.
20. Season both sides with salt and pepper, focusing on skin side.
21. Heat vegetable oil in large skillet over medium-high heat until shimmering.
22. Key for crispy skin: Place salmon skin-side down and press gently for first 30 seconds to prevent curling.
23. Cook skin-side down 4-5 minutes without moving until skin is golden and crispy.
24. Gordon's perfection: Flip and cook 2-3 minutes more for crispy on top, pink in middle.
25. Add butter to pan and baste salmon with foaming butter for final 30 seconds.
26. Internal temperature should reach 125°F for perfect medium doneness.
FINAL ASSEMBLY AND PLATING:
27. Spoon garlic rice onto serving plates, ensuring light, fluffy texture.
28. Arrange bok choy alongside rice.
29. Place perfectly cooked salmon on top, crispy skin facing up.
30. Generously spoon the incredible grandmother's lemongrass chili sauce around and over salmon.
31. Garnish with fresh herbs like cilantro or Thai basil if desired.
32. Serve immediately while salmon skin remains crispy delivering beautiful medley of flavors.
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