Sweet and Spicy Sauce
Looking to add an Italian-influenced spin on a fresh salmon fillet? Chef Giugliano, who helms the Wynwood restaurant dōma in Miami, Florida, is sharing a behind-the-scenes look at his Sweet and Spicy Glazed Salmon recipe. Complete with sautéed kale, onion crumble, béarnaise sauce, and roasted tomato, this recipe is sure to impress.
Who Is Chef Giugliano?
A native of Naples, Italy, chef Giugliano began working in his family’s restaurant at age 15. Later, he trained with some of the best chefs on Italy’s Amalfi Coast and in Mykonos, Greece. In those early days, Giugliano’s passion for food and restaurants began to grow.
Giugliano has served as executive chef in several Michelin-starred restaurants internationally, including Quattro Passi in London’s Mayfair District and Taverna Estia in Brusciano, Italy, before making his way to Miami.
Chef Giugliano’s pride in his work comes from his Neapolitan roots. His perspective comes from working with the freshest ingredients and using them in traditional recipes, as well as learning about new ingredients and incorporating them into his style of cooking.
What’s So Special About This Sweet and Spicy Glazed Salmon Recipe?
In short, everything. This is a far cry from your typical baked salmon recipe. Though producing this recipe will take a while (just about two hours), the result will be well worth it.
Before you get started, make sure to visit your nearest supermarket or farmer’s market to purchase the freshest ingredients you can find. The same goes for the salmon you use when cooking. Don’t forget: Freshness is key in this recipe.
Next time you’re in the mood to spice up dinner, consider preparing this delicious sweet and spicy glazed salmon recipe.
Melt 1 tbsp. of butter in a small saucepan over medium heat
Add shallots and a pinch of salt and pepper. Stir to coat.
Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes.
Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
Meanwhile, fill a blender with hot water to warm it. Set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy.
Transfer butter to a measuring cup. Drain blender and dry well.
Combine egg yolks, lemon juice, and 1 tbsp. water in a warm, dry blender.
Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup.
Continue blending until a smooth, creamy sauce forms, 2-3 minutes.
Pour sauce into a medium bowl. Stir in shallot reduction and season to taste with salt, pepper, and more lemon juice, if desired.
Once the Béarnaise Sauce is prepared, move to the sweet and spicy sauce. Place all ingredients except cornstarch together in a pot. Once the mixture reaches a boil, add the cornstarch to thicken the sauce. Once thickened, pour the sauce into a blender and blend for 2-3 minutes.
As the mixture boils, cut the salmon into pieces. Then once the mixture is cool, soak and marinate the salmon in the sauce.
Sprinkle about 1 tbsp. of extra virgin olive oil on a non-stick pan. When the oil is hot, place the salmon on the pan and cook to desired temperature.
While preparing the salmon, cook the kale (only the leaves) in a separate stainless-steel pot with 1 tbsp. of extra virgin olive oil and salt and pepper for taste. Cook until kale leaves are cooked and soft.
At the same time, place cherry tomatoes in a baking tray with a pinch of salt, sugar, and pepper. Then drizzle extra virgin olive oil, garlic, and basil. Put in the oven 350 degrees for 4 minutes.
Plate the salmon and the kale, placing some béarnaise sauce on the bottom of the plate. Use some chopped crumbled red onions for crunch and add a roasted tomato.