Burnt Sugar Salmon
Yes we’re asking you to burn your cooking on purpose. But in return you get caramalised salmon infused with a sweet spiced smokiness, well worth that little bit of pan cleaning at the end.
// Get ready to cook:
1. Pat salmon dry with a paper towel.
2. Pre-heat pan to medium-high heat; add 1 tbsp oil and place salmon skin-side down.
3. Top salmon with 1 Tbsp Shandong Sticky Cinnamon and tightly cover with a lid; cook for 7 mins without uncovering to char and smoke the fish. Once done, remove from pan. Peel off the skin to discard.
4. Dress fish with 1 Tbsp Shandong Sticky Cinnamon and spring onion. Great served with our Asian Smashed Cucumber Salad (see "Make It Your Own"above).
2 Tbsp (30g) Shandong Sticky Cinnamon
1 Salmon Fillet (skin on)
1 Spring Onion (finely cut)
The controlled burning of the dark sugar and spices in the Shandong Sticky Cinnamon will create a scented smoke to transform the salmon into a sultry smokin’ dinner.
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Shandong Sticky Cinnamon
Shandong Sticky Cinnamon represents the flavours of the Eastern Chinese dish Red Braised Pork (Hong Shao Rou). Pork slowly braised in a cinnamon and clove infused caramel sauce, it is little wonder then that this was apparently one of Chairman Mao’s favourite dishes!
About this dish:
Cooking Equipment Needed: 1 Frying Pan, 1 Lid
How to Serve: With an Asian Smashed Cucumber Salad
Make It Your Own: Serve with an Asian Smashed Cucumber Salad. Using a rolling pin, smash ¼ cucumber and cut into bite sized pieces. Place in a bowl and sprinkle with a pinch of salt. Cover and leave to sit for 30mins then drain off any excess liquid and wash off any salt. Add ¼ finely chopped red onion, ½ diced fresh tomato, 2 Tbsp Korean Bulgogi and 1 Tbsp orange juice; toss well and serve.