Caramelized Salmon With Mirliton Slaw

Total Time: 168 hrs 10 mins Preparation Time: 168 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 24 ounces salmon fillets (12 2-ounce fillets)
• soy sauce, for brushing
• salt and pepper, to taste
• sugar, for dredging
• 2 tablespoons oil
• piri-piri, sauce (about 2 tablespoons or to taste)
• 2 chayotes
• 1 carrot, peeled and julienned
• 1 red onion, peeled and sliced
• 1 cucumber, peeled, seeded and julienned
• 1 tablespoon rice wine vinegar
• 1 tablespoon fresh basil, shredded
• 1 lime, juice of
• 4 jalapenos, seeded and coarsely chopped
• 2 poblano chiles, seeded and coarsely chopped
• 1 habanero pepper, seeded and chopped
• 1 1/2 tablespoons dried red pepper flakes
• black pepper, to taste
• 1 1/2 cups olive oil
• 1 tablespoon garlic, peeled and minced

Recipe

• 1 to make the slaw: boil the mirlitons until tender, about 20 minutes; julienne.
• 2 blanch the onion in boiling water briefly; drain well.
• 3 rinse in cold water and drain well again.
• 4 combine the rest of the ingredients, mix well and set to the side.
• 5 for the piri-piri sauce: combine all ingredients except garlic in a small pan and simmer for ten minutes.
• 6 whirl all ingredients in a blender or food processor until smooth; set to the side and let cool.
• 7 store in a covered jar for a week before using (it will keep for about two months).
• 8 brush the salmon with soy sauce and season.
• 9 dredge in sugar.
• 10 heat oil over medium high heat in a large skillet; cook salmon until caramelized, about 5 minutes on each side.
• 11 serve with slaw and sprinkle with piri-piri sauce.