We made Sheet-Pan Chile Crisp Salmon and Asparagus and it was a one and done for us. I think the Chile Crisp overwhelms the taste of the Salmon. There definitely is a Chile Crisp fad going on. Suggestion keep it away from Salmon!
Sheet-Pan Chile Crisp Salmon and Asparagus
New York Times
A mixture of chile crisp, soy sauce and honey coats salmon bites that roast alongside scallions and asparagus for a quick and colorful weeknight dinner. While the salmon doesn’t need to be cubed, it’s an easy and enjoyable way to eat it; the bite-size pieces can be served over rice, cooked grains or big salads. Much like a grain bowl component, this recipe is versatile, and works as an add-on or base. Finish it as you’d like: Try some gently torn fresh cilantro, toasted sesame seeds, flaky sea salt, lime slices or an extra drizzle of chile crisp.
INGREDIENTS
Yield: 4 servings
1 tablespoon store-bought or homemade chile crisp, plus more for serving
1 tablespoon soy sauce
1 teaspoon honey
2 pounds skinless, center-cut salmon (1 to 1 ½-inch thick), cut into 1 to 1½-inch cubes
1 bunch scallions, light green and white parts thinly sliced (dark greens reserved for another use)
1 bunch asparagus, trimmed
Kosher salt
2 tablespoons olive oil
Cooked grains or salad greens (optional), for serving
PREPARATION
1. Heat the oven to 400 degrees. In a large bowl, combine the chile crisp, soy sauce and honey. Add the salmon and sliced scallions; toss to coat.
2. Add the asparagus to a sheet pan; season with salt and toss with the olive oil until shiny. Add the salmon mixture to the pan, nestling the salmon between spears or on top, if needed. Place any larger cubes near the edges of the pan, so they’ll cook evenly.
3. Roast in the oven until the salmon is just cooked through and the asparagus crisp-tender, about 12 minutes. Season to taste with salt. Serve with cooked grains or salad greens, if desired.
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