Crispy Thai-Style Seared Salmon

Wednesday Menu – Crispy Seared Salmon, Edamame

This is my favorite way to eat salmon. I love the thin crust created on the outside of the Salmon with this method. I made a brothy sauce with it last night, but it would be good with any sauce that is recommended for fish. The following recipe would be especially good with rice. Edamame is our new favorite vegetable option. Everybody loves popping the beans out of the pods and into their mouth – kids, mom, dad. I had frozen Edamame. I boiled and heavily salted water, then added the Edamame and boiled for 4-5 minutes.

Crispy Thai-Style Seared Salmon
Adapted from Rachael Ray’s Big Orange Book

2 T oil, divided
½ small onion, thinly sliced (local, got it at the market)
2 cloves of garlic, minced
½ jalapeno, seeded and thinly sliced
½ inch fresh ginger, peeled and minced
Salt and pepper
½ cup chicken broth
Salmon filet
¼ cup of cornstarch, adjust amount as needed
1 T lime juice
2 – 3 T cilantro leaves, chopped (local, got it at the market)

Heat 1 T oil in small skillet over medium-low heat. Add sliced onion, garlic, jalapeno, and ginger. Season with salt and pepper and stir frequently until onions are slightly caramelized. Add the chicken broth to deglaze the pan, then bring to a boil. Bring heat to low and simmer for 5-10 minutes.

In another skillet heat 1 T of oil. Season the fish with salt and pepper and dredge in cornstarch, shaking off the excess. Add the fish to the hot skillet, skin side down, and cook 3-4 minutes per side.

Add lime juice to the sauce. Put sauce into the bottom of a pasta dish, place the fish on top of the sauce, and sprinkle with cilantro.