With Red Cabbage Slaw
This recipe was inspired by the countless sriracha seared salmon’ recipes out there. I don’t usually have sriracha hanging around, but I do have Cholula sauce. The reason for this is my fiance likes to drown his eggs in it (men,insert eye role). And instead of honey, I used agave because I’m impatient and honey doesn’t come out fast enough! Salmon is one of those proteins where no matter what you do to it, the distinct flavor of the fish will prevail over all else. This ‘Cholula Agave Salmon’ recipe uses the marinade to enhance the oils and flavors of the fish. Searing the agave on the fish produces a beautiful glaze that covers the salmon, yielding a slight crunch before the flaky center. Pan sear on each side for a ‘sushi like’ center, or finish it in the oven for a fully cooked fish.
How to achieve a crisp glaze on protein:
If you’re curious why sugars (honey, agave, granulated sugar ect.) cause the food that they are on to crisp up (or in many cases, burn), here is why. When sugar is added to a heat source, the sucrose breaks down into glucose and fructose. If cooked long enough, these smaller molecules recombine into new molecules. Every time a reaction occurs, the flavor and texture slightly changes. This is why our agave glazed salmon hardens on the outside in some spots. When you cook salmon with a sugary marinade you will notice you don’t really taste the sweetness of the agave, but you might taste more of a ‘burnt candy’ flavor. While ‘burnt candy’ sounds like something you might get as a gag gift at Harry Potters ‘Weasley’s Wizard Wheezes Shop’, it actually works very well with the earthy flavors of the fish and the heat of the Cholula.
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Did you like my ‘Cholula and Agave Seared Salmon’ with red cabbage slaw recipe? If so, go check out my ‘Butternut Squash Boats with Sausage, Eggplant and Toasted Chick Peas‘ recipe! This dish would look beautiful served on this ‘Talavera Melamine‘ serving platter, don’t you agree? Walker Edison Rustic Farmhouse Table
Butternut Squash Boats With Sausage, Eggplant and Toasted Chick Peas