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Maple-Chili Crisp Salmon with Brioche Crust
Prep: 15 minutes plus standing
Cook: 10 minutes • Serves: 4
4 Market 32 fresh salmon fillets, skin removed (about 5 ounces each)
3 tablespoons chili crisp or chili onion crunch
3 tablespoons PICS maple syrup
1/2 teaspoon PICS crushed red pepper
1/2 teaspoon PICS kosher salt
1/4 teaspoon PICS ground black pepper
1/8 teaspoon ground cayenne pepper
2 tablespoons PICS unsalted butter
1 tablespoon PICS olive oil
1 teaspoon chopped fresh sage plus additional for garnish (optional)
1.Place bread slices on cutting board; top each with 1 salmon fillet. Cut edges of bread even with salmon; discard bread scraps.
2.In small bowl, whisk 1 tablespoon each chili crisp and syrup, crushed red pepper, salt, black pepper and cayenne pepper; brush over salmon.
3.In large skillet, melt 1 tablespoon butter and oil over medium-low heat. Add salmon, bread side down; cover and cook 2 minutes or until bread is crisp and golden brown, shaking pan occasionally to prevent sticking. Carefully turn salmon; cover and cook 5 minutes or until internal temperature of salmon reaches 145°. Transfer salmon to clean cutting board; let stand 5 minutes.
4.In same skillet with drippings, melt remaining 1 tablespoon butter over medium heat. Add sage, and remaining 2 tablespoons each chili crisp and syrup; cook 3 minutes or until slightly thickened, stirring frequently. Makes about 1/4 cup sauce.
5.Serve salmon drizzled with sauce garnished with sage, if desired.
Approximate nutritional values per serving (1 salmon fillet, 1 tablespoon sauce):
472 Calories, 28g Fat (6g Saturated), 105mg Cholesterol, 492mg Sodium,
20g Carbohydrates, 2g Fiber, 11g Sugars, 11g Added Sugars, 35g Protein