Grilled Candied Garlic Salmon There are countless ways to cook and prepare salmon. In this healthy dinner recipe, salmon fillets are marinated in a mixture of lime juice, fish sauce, ginger, garlic, and curry paste and then grilled and topped off with candied garlic and sautéed shallots. European and Asian flavors fuse together in this recipe to make an out-of-the-ordinary dish. Pair grilled salmon and candied garlic with a bottle of Pinot Noir, which has a light body and silky texture with berries and warm spices that match the sumptuous fish and the vigorous seasonings used in making the dish. Bourgueil, a wine from Loire Valley with hints of cherry, green herbs vanilla, smoke and damp earth, another good choice of pair with this elegant salmon fish recipes. Ingredients: 2 tbsp Asian fish sauce, 3 tbsp lime juice, 2 garlic cloves (minced), 2 tsp minced peeled garlic, 2 tsp minced peeled garlic, 2 tsp curry paste, 6 (6-8 0z) salmon fillets, ½ cup sliced shallots, 1 tbsp olive oil, 1 green onion (chopped), salt, pepper (fresh ground), For the Candied garlic: 10 garlic cloves (sliced thin), ½ cup water, ½ cup white wine, ½ cup granulated sugar, 2 tbsp butter Preparation Instructions: In a bowl, mix together the fish sauce, lime juice, garlic, ginger , and curry paste. With a pastry brush, brush the fish sauce mixture over the salmon. Refrigerate the fish for 1 hour. In the meantime, make the candied garlic by pouring the garlic slices, water, wine, sugar and butter in a small saucepan. Simmer for 10 minutes, or until the liquid is syrup-like. Remove the garlic slices with a slotted spatula or spoon and allow to thoroughly cool. Reserve 2 ½ tbsp. of the cooking liquid. Saute the shallots in a tbsp. of olive oil. Grill the salmon, 5 minutes on each side. Serve salmon with sautéed shallots, green onions, and candied garlic slices sprinkled on top. Season with salt and pepper.
Source: www.gourmandia.com