30 Minutes | Serves 4 | Ingredients | Equipment | Preparation
Ingredients
- 4 ea. Salmon Fillets (approximately 12 oz total, thawed, skin on) (3 ounces each, 1 inch think, skin on)
- ½ oz. Kosher Salt
- ½ oz. Sugar
- 3 oz. Olive Oil
- 8 oz. Fresh Shishito Peppers (rinsed clean in water)
- 3/4 cup. Mayonnaise
- 2 Oz. Sriracha Sauce
- 1 cup. Baby Salad Greens* (rinsed and dried)
Salt and Pepper to taste
*Can be substituted with fresh leafy herbs like Italian parsley.
Equipment
- Oven safe large Sauté Pan,
- Oven,
- Large Bowls,
- Spatula,
- Cutting Board
Method of Preparation
- Place salmon fillets in container or baking dish. Combine the Kosher salt and sugar and dust salmon fillets. Refrigerate for 1 hour.
- Remove fillets from refrigerator, rinse off salt and sugar in ice water. Pat dry.
- Place sauté pan on stove and heat to medium, drizzle pan with 1 ounce of olive oil, add salmon skin side down and sear for 3 minutes until crispy. Flip salmon in pan.
- Add Shishito peppers to sauté pan and char lightly. Place pan in oven set at 350 degrees F and cook for five minutes.
- While salmon is cooking, combine mayonnaise and Sriracha sauce. Stir until smooth.
- Toss baby salad greens in a bowl with olive oil, salt, and pepper.
- Remove salmon from oven. Salt Shishito peppers.
- Serve by placing one portion of salmon on each of four serving dishes. Surround salmon with Shishito peppers, and baby salad greens. Drizzle with Sriracha Mayonnaise and serve.
