Union Square Cafe guests are constantly challenging us to serve salmon in new and different guises, and here's one of the most popular ones we've done to date. Salmon is rich and meaty enough to stand up to the assertive chili rub; the trick to this dish is to cook the salmon gently enough to prevent the spices from burning. At the restaurant, we use New Mexico chili powder, which we prize for its fruity, smoky aroma and mild heat level. Buy it if you see it.
Recipe information
Yield
Makes 4 servings
Ingredients
Chili Paste
Salmon
Preparation
Step 1
1. Make the paste: Combine the oil and garlic in a small, heavy-bottomed saucepan. Place over low heat and cook until the garlic just barely begins to brown around the edges, 1 to 2 minutes. Add the ground coriander and cumin, and cook 1 minute, stirring constantly. Stir in the chili powder and black pepper and cook, stirring, 2 minutes longer. Add the sage and verjus, bring to a simmer, and cook until reduced and thickened to a paste, 1 to 2 more minutes. Remove from the heat, transfer to a bowl, and cool completely before using.
Step 2
2. Use your fingers to coat the salmon with the cooled chili paste. Cover and refrigerate for 2 hours.
Step 3
3. Wipe the paste from the salmon.
Step 4
4. Heat the oil over medium heat in a skillet large enough to hold all the salmon fillets. Sprinkle the salmon fillets with salt, place them in the pan, and cook gently until well browned and just cooked through, 3 to 4 minutes per side. Transfer the salmon to warm plates and serve immediately.
Step 5
Wine Suggestions: Champagne or any good sparkling wine would be ideal here. The bubbles and acidity will put out the chili paste fire and cut right through the richness of the salmon. You’d also do well with a young, fruity rosé.
