Grilled Candied Garlic Salmon

There are countless ways to cook and prepare salmon. In this fish recipes, adapted from the cookbook Red, White, & Blue Ribbon 2004, salmon fillets are marinated in a mixture of limejuice, 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 fish recipes 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, is another good choice to pair with this elegant salmon dish.

Ingredients

2 tablespoons Asian fish sauce

3 tablespoons lime juice

2 garlic cloves (minced)

2 teaspoons minced peeled ginger

2 teaspoons curry paste

6 (6 to 8 oz.) salmon fillets

½ cup sliced shallots

1 tablespoon olive oil

1 green onion (chopped)

Salt

Pepper (freshly ground)

For the Candied Garlic:

10 garlic cloves (sliced thin)

½ cup water

½ cup white wine

½ cup granulated sugar

2 tablespoons butter

Preparation:

1.       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.

2.       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 tablespoons of the cooking liquid.

3.       Sauté the shallots in a tablespoon of olive oil.

4.       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.