Caramelized Salmon with Basil Chile Oil and Pickled Vegetables #30MinuteMondays

Broiled salmon, basil chile oil, and quick-pickled summer vegetables

 team up for a fast and fresh paleo dinner with tons of flavor.

As a recent salmon convert, I'm still a little bit surprised every time I bite into a piece of salmon and find that it's totally delicious. 

For so long the strange pink hue of salmon turned me off, but now I can't get enough. My favorite way to prepare salmon is under the broiler, where it cooks in less than ten minutes flat. I love how the top of the fish gets nicely browned and even a little bit crispy (especially here, with the help of a sprinkling of maple sugar) while the inside remains perfectly tender. This caramelized salmon is inspired by a recipe from Lindsay of Pinch of Yum and it's SO good.

The rest of this 30 Minute Mondays meal is pretty much no-cook. The basil chile oil needs to simmer on the stovetop for two minutes max, and then just sits and infuses while you prepare the salmon. The pickled vegetables are a lazy girl's version and don't require cooking (or stirring) at all. I just found the freshest and most beautiful squash and carrots, sliced them thinly, and threw them in a shallow dish. (Alas, I was going to include those gorgeous chioggia beets pictured above, but they needed peeling and I just couldn't bring myself to do it. Easy is the name of the game here, right? However, if you're slightly more industrious than me, pickled raw beets are delicious and would go wonderfully with the rest of this dish. And, although I sliced my veggies by hand, a mandoline could definitely come in handy here.)

A sprinkling of salt, pepper, and maple sugar, a glug of rice vinegar, a little water to cover, and we're done. Just let those veggies sit and absorb flavor while you get the salmon caramelized.

Altogether, these components just scream summer. The basil chile oil is herb-forward with a healthy dose of spice that sneaks up from behind. I've been craving spicy foods like crazy lately, so I want to drizzle it on everything. I only used one pepper and the oil came out with a mild to medium heat level--next time I'm using two!

If you want to make things even easier on yourself at the dinnertime hour, get the pickled vegetables started the day before and let them hang out in the fridge--they only get more delicious! Same thing with the oil--just keep in mind that if you use olive oil it will solidify in the refrigerator, so you'll need to let it sit out or run the jar under hot water for a bit before serving.

One last thought, on those uniquely shaped summer squash you see in the photos. Can I call those heirloom squash? Is that a thing? Get back to me and I'll find some way to add that to the already way too long recipe name we've got going here...

For more fast and easy paleo dinners, check out the other recipes in the 30 Minute Mondays series: grilled shrimp skewers with creamy sesame slaw, rainbow salad with grilled chicken and raspberry walnut dressing, and roasted shrimp and asparagus with green goddess dressing.

Caramelized Salmon with Basil Chile Oil and Pickled Vegetables
Yield: 3-4 servings
Prep time: 20 minutes
Cook time: 10 minutes

Ingredients:

For the pickled vegetables:

2-3 zucchini or other summer squash, thinly sliced
3 medium carrots, thinly sliced on the bias
1 shallot, thinly sliced
1/2 teaspoon sea salt
Freshly ground black pepper
1 tablespoon granulated maple sugar or coconut sugar
1/2 cup unseasoned rice vinegar

For the basil chile oil:

1/2 cup lightly packed fresh basil leaves
1-2 dried red Thai chile peppers
2/3 cup avocado oil or extra virgin olive oil

For the caramelized salmon (adapted from Pinch of Yum):

1 to 1 1/2 pounds skin-on salmon, cut into 3 or 4 pieces
Sea salt
Freshly ground black pepper
2-3 tablespoons granulated maple sugar or coconut sugar

To make the pickled vegetables, layer the squash, carrots, and shallot in a shallow dish. Sprinkle the salt, pepper, and sugar on top. Add the rice wine vinegar, then pour in enough warm water to just cover the vegetables. Set aside while you make the basil chile oil and salmon. (If you prefer to make the pickled vegetables ahead of time, cover them and refrigerate for up to 2 days. Bring to room temperature before serving.)

To make the basil chile oil, combine all ingredients in a blender and pulse briefly. Pour the basil chile oil into a small saucepan set over low heat and simmer for 1 minute. Set aside to cool, and then pour through a fine-mesh strainer if desired.

To make the salmon, preheat the broiler, then place a well-seasoned cast iron skillet under the broiler to heat up. Season the meaty side of the salmon with salt and pepper.

When the pan is nice and hot, carefully remove it and add the salmon, skin side down. Broil for 3 minutes. Remove the pan, sprinkle the sugar onto the salmon, and then broil for 3-7 more minutes, or until just cooked through.

Drain the pickled vegetables. Serve the salmon hot with the vegetables and basil chile oil.

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