Salmon is rich yet delicate and very forgiving, which makes it an excellent meal option for novice and experienced cooks alike. Using the Cinder to perfectly cook salmon, then give a crispy char, is a great way to impress friends and family. Crisp, tangy mung bean sprouts make a perfect partner for the fish. This quick pickling recipe will allow you to mix and match and be creative with your flavors -- feel free to change the spices and herbs around to suit your taste, and to use the pickle on any shredded or thinly cut vegetables you like.
Serves 2-3 people
- 1.25 Pounds Salmon filet, skin removed
For the marinade:
- ¼ cup Light Brown Sugar
- ¼ cup Rice Vinegar
- 2 Tbsp Soy Sauce
- 2 Tbsp Olive Oil
For the Pickled Mung Beans
- 4oz Mung Beans
- ¾ cup Cider Vinegar
- ½ cup Water
- 1.5 tsp salt
- 2 Tbsp Sugar
- 1 each Serrano Chili, split
- ½ tsp turmeric
- 1 tsp Mirin
- Bring vinegar, water, salt, sugar, chili, turmeric and mirin to a simmer in a small pot.
- Remove from heat and add mung beans sprouts. Let cool to room temperature
- Combine ingredients for marinade pour over the salmon. Allow to marinate for at least 15 minutes prior to cooking.
- Place the salmon filets on the Cinder grill and close the lid. Set the Cinder to 130 degrees Faranheit
- When the Cinder signals ‘done’, remove the salmon from the grill and place gently on a plate. Wipe the grill clean and set to 450 degrees.
- Lightly spray or wipe oil on the bottom plate and set the fish back onto the cinder. Leave the lid open and sear on one side for one minute.
- Gently remove from the grill and place on serving platter
- Drain the mung bean sprouts and toss them with the vinaigrette ingredients, then serve them alongside the salmon and perhaps some steamed rice.