Blackened Sockeye Salmon and PSC Keluga
Blackened Sockeye Salmon wrapped in Thai Rice Linguine, Peanut Sauce and PSC Keluga by Lynn Daniella Hoffmann.
Servings: 2 generous servings
- 2 Tbsp. Creamy or chunky peanut butter (I prefer chunky)
- ó to . cup water
- 1 Tbsp Low-sodium Soy sauce
- 1 Tsp. Garlic powder (NOT garlic salt)
- 1 Tbsp. Rice vinegar
- 1 Tsp. Toasted Sesame oil
- Sugar to taste (optional)
- 2 Large leaves of Kale, washed and patted dry
- 1 Tsp. Canola oil, or Canola oil spray
- Pinch of salt
- 2 Tbsp Hoisin Sauce
- 1 Tbsp. Ponzu Sauce
- Approx. 30 strands of Thai Rice Linguine
- Water for cooking the linguine
- 2 x 200g Sokeye Salmon or wild-caught salmon filets / skin on
- 1 Tbsp. Canola oil
- Salt & Pepper to taste
- 2 Tbsp. PSC Keluga Caviar
- Heat oven to 400F
- Place the kale leaves into a medium Ziplock bag along with 1 Tsp. of canola oil (or spritz lightly with oil spray) along with a pinch of salt.
- Close the bag and shake generously, being careful not to break the
- Line a cookie sheet large enough to hold the leaves, with parchment paper and lay the kale leave on top. Place in oven and roast for about 10 minutes or less, turning once.
- Be careful because they burn quickly! Remove from oven and set aside to cool and crisp.
Make peanut sauce:
- In a medium sized bowl combine the peanut butter with ó cup water, the soy sauce, garlic powder, sesame oil, rice vinegar and a bit of sugar and mix until creamy.
- You may need to add a bit more water to adjust the consistency. Turn the mixture into a small saucepan and set aside for heating up later.
- Using a medium saucepan, fill with water until . full and bring it to a boil on medium high heat.
- Add the linguine and allow them to cook in the boiling water until tender but not soft for about 5 minutes. Remove from heat and drain the noodles with a colander, rinse with cold water and set a side.
- Cook the Salmon:
- Heat 1 Tbsp. canola oil in a large non-stick frying pan on high heat until very hot.
- Add the two salmon filets, skin-side down and fry until the skin is nice and brown and crispy – be
- careful as the oil might splatter! Turn them over and fry for no more than a minute or two.
- Remove from heat and place the filets skin-side up, onto a large plate and sprinkle with salt and
- pepper to taste.
- Heat the peanut sauce until warm, not hot, stirring constantly.
- In a measuring cup mix the hoisin and the ponzu sauces until well combined.
- (See picture for reference)
- Take 2 large dinner plates and drizzle with the hoisin/ponzu mixture, then place one kale leaf onto each plate.
- Pour half the peanut sauce onto each kale leaf.
- Take half the linguine and wrap around the middle of each salmon filet and place them on top of the kale leaves.
- Top with 1 Tbsp. each (or more!) of PSC Keluga Caviar