Joann Donangleo, from Salinas, won the annual Garlic Cook-off
contest Saturday at the 25th Gilroy Garlic Festival.
Here is her winning recipe for grilled candied-garlic salmon on
crispy rice noodles and baby Asian greens.
Joann Donangleo, from Salinas, won the annual Garlic Cook-off contest Saturday at the 25th Gilroy Garlic Festival.
Here is her winning recipe for grilled candied-garlic salmon on crispy rice noodles and baby Asian greens.
Ingredients
2 Tbsp. Asian fish sauce
3 Tbsp. lime juice
2 cloves garlic (pressed or minced)
2 tsp. ginger, minced
2 tsp. curry paste
Salmon filets, six portions, about 6 ounces each
10 cloves garlic, sliced very thin
1/2 cup water
1/2 cup white wine
1/2 cup sugar, granulated
2 Tbsp. butter
8 ounces dried rice noodles (mai fun or rice sticks)
Oil, for frying
1/2 cup shallots, thinly sliced
Flour, for coating
1 clove garlic, pressed
2 1/2 Tbsp. syrup from the candied garlic
1/3 cup soy sauce
2 Tbsp. lime juice
1/4 cup water, to taste
1/2 cup snap peas, julienned
8 cups baby Asian greens
Salt and pepper to taste
Preparation
Place first five ingredients in a zip-lock bag and mix together. Add salmon and refrigerate for about one hour.
Prepare candied garlic by combining garlic, water, wine, sugar and butter in a small saucepan and simmer for 10 minutes or until syrupy, but the garlic should not be mushy. Remove garlic to cool. Reserve syrup for the dressing.
Heat oil and fry rice noodles according to the package directions, a few at a time, draining on paper towels. (They’ll look like Styrofoam). Set aside. Keep oil hot for the next step.
Coat the thinly sliced shallots with flour and fry until golden and crisp.
Drain on paper towel and set aside.
Combine the clove of pressed garlic, garlic syrup, soy sauce, and lime juice to make the dressing. Add water to taste, if needed. Set aside.
Mix the snap peas, green onions and greens in a bowl.
Remove the salmon from the marinade and grill about five minutes per side.
Putting it together: Toss greens with dressing and divide among six plates. Top each serving with crispy noodles. Then top with a serving of salmon. Top each salmon with fried shallots, candied garlic and sliced scallions. Add salt and pepper to taste.
~ Serves 6
