Williams-Sonoma's Seared Salmon with Basil -

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Williams-Sonoma's Seared Salmon with Basil

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By Farina Wong Kingsley

Posted January 19th, 2008

This article is reprinted with permission from Williams-Sonoma: Food Made Fast Asian (Food Made Fast), by Farina Wong Kingsley, (2007, Williams-Sonoma)

Williams-Sonoma: Food Made Fast Asian (Food Made Fast)

Servings:	4
Author Notes:	Williams Sonoma, known for their upscale kitchenware shops, now offers busy cooks a fabulous new series of cookbooks – Food Made Fast. Every book in this well produced series contains recipes for tasty, wholesome, foods that can be prepared in a flash. Everything in these books is designed to help you cook more efficiently and make the most out of the limited time you spend in the kitchen. Each recipe can be made in three steps or less with a handful of easy to find ingredients.
Ingredients:	2 cloves garlic, coarsely chopped 1 green jalapeño chile, coarsely chopped 3 green onions, chopped 3 tablespoons chopped cilantro (fresh coriander) 1/4 cup chopped fresh basil, preferably Thai 2 tablespoons Asian fish sauce juice from 1/2 fresh lime 1 teaspoon sugar 3 tablespoons corn or peanut oil 4 salmon filets, about 1 1/2 pounds total weight salt and freshly ground pepper steamed rice for serving
Instructions:	20 Minutes Start to Finish 1. Make the chile-garlic paste – In a blender or food processor, combine 1 tablespoon water and the garlic, chile, green onions, and cilantro. Add the basil and process until a paste forms. 2. Make the sauce – In a small bowl, combine 2 tablespoons water and the fish sauce, lime juice, and sugar and stir to dissolve the sugar. Heat a small frying pan over medium heat until hot and add 2 tablespoons of the oil. Add the chile-garlic paste and sauté until very fragrant, 1 to 2 minutes. Stir in the fish sauce mixture and simmer for 2 minutes to blend the flavors. Keep warm. 3. Sear the salmon – Season each salmon filet with a pinch of salt and pepper. Heat a large frying pan over high heat until very hot and add the remaining 1 tablespoon oil. Add the salmon and Sear, turning once, until golden brown on the outside and still slightly rare in the center, about 2 minutes on each side. Transfer the salmon to a platter or dinner plates and drizzle with the warm sauce. Serve with the rice.