Caramelized Salmon with Mirliton Slaw

Caramelized Salmon with Mirliton Slaw
David McCelvey
NOLA- New Orleans, LA
Series- New Garde #26

Serves 4

Description:

Mirliton Slaw

• 2 mirlitons (chayote squash)
• 1 peeled carrot
• 1 sliced red onion
• 1 cucumber
• 1 tablespoon rice wine vinegar
• 1 tablespoon shredded fresh basil
• juice of 1 lime

Salmon

• twelve 2-ounce salmon fillets
• soy sauce for brushing
• salt and pepper to taste
• sugar for dredging
• 2 tablespoons oil

Garnish

• 1 lemon
• 12 chives
• 2 sprigs flat-leaf parsley
• 1 to 2 tablespoons piri piri (optional)
• 12 chives

To make the slaw: Boil the mirlitons until tender, about 20 minutes. Cut the carrot and mirliton into julienne. Blanch the onion slices in boiling water for 2 to 3 minutes; drain. Rinse in cold water and drain again. Peel, seed and julienne the cucumber. Combine all the rest of the ingredients and set aside.

To prepare the salmon: Brush the salmon with soy sauce and season with salt and pepper. Dredge in sugar. In a large sauté pan, grill pan or skillet, heat the oil over medium-high heat and sauté the salmon until caramelized, about 4 minutes per side.

To serve: Pare the zest from the lemon in large pieces. Place 3 salmon medallions on each plate. Top with slaw and sprinkle with piri piri. Divide the pieces of lemon zest and chives on the plates. Garnish each with 3 chives.