Candied Garlic Salmon
2 tbsp. fish sauce
3 tbsp. fresh lime juice
2 cloves minced garlic
2 tsp. ginger, minced
2 tsp. red curry paste
6 salmon fillets
10 cloves garlic, sliced thin
1/2 cup water
1/2 cup white wine
1/2 cup sugar
2 tbsp. butter
Oil for frying (peanut is good)
8 oz. dried rice noodles (mai fun)
1/2 cup shallots
Flour for dredging
2 1/2 tsp. reserved syrup from garlic
1/3 cup soy sauce
2 tbsp. fresh lime juice
1/4 cup water
1/2 cup sugar snap peas, julienned
8 cups baby greens
Salt and Pepper to taste
Sliced green onions for garnish
Place the first 5 ingredients in a
plastic zipper bag and mix together. Add salmon and refrigerate for about
1 hour. Prepare candied garlic by combining the 10 cloves of sliced
garlic, 1/2 cup water, wine, sugar and butter in a small saucepan.
Simmer for 10 minutes or until syrupy. The garlic should not get mushy.
Remove garlic to cool. Reserve the syrup.
Heat oil and fry noodles according the package directions, a few at a time,
draining on paper towels. Keep oil hot. Coat the shallots with flour
and fry until crispy. Set aside.
Combine minced garlic cloves, garlic syrup, soy sauce and 2 tbsp. lime juice.
Add water to taste if necessary.
Mix snap peas and greens in a bowl. Remove salmon and grill about 5
minutes per side.
Toss greens with dressing and divide among 6 plates. Top with crispy
noodles, then with a piece of salmon. Top salmon with fried shallots,
candied garlic and green onions if desired.
Drizzle a little garlic syrup on top of each. Sprinkle salt and pepper to