Saturday Beefcake Salmon

Salmone alla Vietnamita

by: Christophe Ticarro
Skagway Brewing Co.
Skagway, AK

Christophe “Duppy” Ticarro, who made this dish at the Beard House with his brother, Christian, tells us, “We grew up with this classic salmon dish from our Vietnamese mother and fused it with technique our French father taught us.”




Ingredients:
Salmon:
Four 6-ounce salmon fillets
Salt and pepper
2 teaspoons butter

Panisse:

2 cups water
1 teaspoon olive oil, plus more for frying 

1 tablespoon of tahini

1/2 teaspoon salt
1 cup chickpea flour
1 lemons, juiced and zested

1/2 lime, juiced and zest 




Papaya Salad:
2 cups shredded green papaya (if you can’t fin green papaya, substitute red cabbage or jicama)

1/2 cup shredded carrots
1/4 cup chopped cilantro

2 tablespoons chopped peanuts (optional)
1 tablespoon chopped ginger
1 tablespoon chopped garlic
Juice of 1 lime

1/4 cup water
2 tablespoons nuoc nam (Vietnamese fish sauce)
2 tablespoons rice vinegar

1 chile pepper, seeds removed and chopped
1/2 teaspoons sugar



Method:
Preheat the oven to 200º F. Using a very sharp knife, carefully remove the skin from the salmon fillets (you can also have your fishmonger do this). Dry the skin and season with salt and pepper. Lay the skin flat on a parchment-lined baking sheet. Cover with parchment and weigh down with another baking sheet or baking pan. Bake for 2 hours, until crispy and dry.

To make the panisse, mix the water, 1 teaspoon olive oil, tahini and salt in a medium pot. Over medium heat, heat the pot until almost boiling. While whisking, gradually add the chickpea flour. Continue to cook over low heat, stirring constantly, for 7 to 10 minutes until very thick. Spread into a lightly oiled 9-inch square cake pan, so it is about 1/2-thick. It may not take up the whole pan. Set aside to cool.



To prepare the papaya salad, toss together the green papaya, carrots, cilantro, peanuts, ginger, garlic, and lime juice. Make the dressing by mixing together the water, nuoc nam, rice vinegar, chile peppers, and sugar. Toss the salad with the dressing to taste, reserving some dressing.

Once the panisse is cool, remove from the pan and cut into squares small enough to serve under the salmon, about 2 x 3 inches. In a large frying pan, heat 1/4- to 1/2-inch of olive oil. Add the panisse squares. Fry until golden and crisp, about 3 minutes per side.



To prepare the salmon, preheat the oven to 350º F. In a large oven-safe sauté pan over medium heat, melt the butter. Season the salmon on both sides with salt and pepper. Place the salmon in the pan top-side down. Once the salmon is golden and crispy, about 2 to 3 minutes, flip to the other side. Place the salmon in the oven until done, about 7 minutes.

To serve, lay each salmon fillet on top of a fried panisse square. Top with papaya salad and a piece of the crispy salmon skin.