Hunanstylechilisalmon Recipes

3-INGREDIENT CHILI-GLAZED SALMON RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• In a bowl, mix together the salmon, chili sauce, and the scallions.
• Place the fillets on a baking tray lined with parchment paper. Spoon any leftover sauce on top of the salmon.
• Bake for 12-15 minutes, until the salmon is cooked but still tender.
• Enjoy!

LAPSANG SOUCHONG GARLIC CHILI OIL GLAZED SALMON

Steps:

• Lapsang chili oil glaze: Make a strong infusion of tea and then reduce to 1 cup. Add all the ingredients at the end of reduction to melt honey and infuse flavor. Set aside.
• Chili oil: Heat oil in a small pan to 325 degrees F. Add the garlic and fry for 3 to 5 minutes or light golden brown. Remove from heat and add the sesame oil, soy sauce, and sambal. Add the Lapsang reduction. Let cool to allow flavors to combine.
• Marinate salmon fillets in the Lapsang-chili mixture for 1 hour. Preheat a grill. Remove from the marinade and grill over medium flame for about 8 minutes each side, or until cooked to desired doneness.
• Taro Wasabe mashed purple potatoes: Peel the taro and cut into medium cubes. Put into cold water, bring to a boil and cook until taro is fork tender. Chop potatoes into medium cubes, place in pot with cold water, bring to a boil and cook until fork tender. Due to different cooking times, cook potatoes and taro separately. When they are done, drain and combine with other ingredients and mash. Add cream slowly as not to make too creamy.
• Sesame Green Beans: Toast sesame seeds in clean, dry skillet for 30 to 45 seconds on medium heat, move rapidly to avoid burning. Set aside. Pick and clean the beans. Heat sesame oil in pan, then fry the beans until semi cooked, about 45 to 60 seconds. Toss in pan to coat with oil. Sprinkle with toasted seeds.

HUNAN-STYLE CHILI SALMON

Steps:

• In a bowl, whisk together the soy sauce, oyster sauce, chili paste, tomato paste, clam juice, 2 teaspoons of cornstarch, sugar and lemon juice; set aside.
• Toss the salmon in the remaining cornstarch mixed with the chili powder.
• Heat a large wok until smoking.
• Add the peanut oil and gently stir fry the salmon, in 2 batches, until its surface is lightly browned and crisp, about 2 minutes.
• Remove the salmon with a slotted spoon to a strainer or colander to drain.
• Pour off all but a thin film of the oil.
• Add the scallions, garlic and ginger root and stir fry 10 seconds.
• Return the salmon, add the sauce mixture and simmer until lightly thickened.
• Toss in the pumpkin seeds.
• Serve over the hot rice.