LCBO Food & Drink Winter 2017

black magic from page 41

CHARRED CHI L I NOODLES Make these ahead of time as they reheat very well in a 300°F (150°C) oven for 5 minutes. You can use rice noodles instead, but the buck- wheat has the right flavour with the salmon. Buckwheat noodles and togarashi (hot pepper mixture) are available at Asian stores. 4 oz (125 g) buckwheat noodles ¼ cup (60 mL) vegetable oil 1 tsp (5 mL) soy sauce ½ tsp (2 mL) togarashi or ¼ tsp (1 mL) chili flakes ½ tsp (2 mL) grated ginger ½ tsp (2 mL) grated garlic 2 tsp (10 mL) cornstarch mixed with 2 tsp (10 mL) water 1 Bring pot of water to a boil. Add noodles and cook according to package directions un- til al dente. Drain. Toss with 2 tbsp (30 mL) oil, soy sauce, togarashi, ginger and garlic. Stir in cornstarch mixture. Divide into 4 equal portions. 2 Heat large nonstick skillet on medium-high then add about 1 tsp (5 mL) oil to coat base of skillet. Place 1 portion of noodles in skil- let and spread into even disc about 6 inches (15 cm) wide. Let noodles fry for 2 minutes. Flip and cook 2 more minutes or until crispy and lightly charred. Repeat with remaining oil and noodles. Serves 4 CHARRED SHALLOTS Make the shallots ahead of time and reheat in a nonstick pan for a couple of minutes when needed. 2 tbsp (30 mL) vegetable oil 1½ cups (375 mL) thinly sliced shallots

over salmon fillets. Marinate for 4 hours re- frigerated or 2 hours on the counter. 2 Preheat oven to 450°F (230°C). 3 Heat oil in a small skillet to 350°F (180°C) or until a cube of bread turns golden in 15 sec- onds. In a shallow dish, dissolve cornstarch in water. Working in batches, dip nori strips into mixture, allowing any excess to drip off. Im- mediately place nori in oil and fry until crisp and bubbles have subsided, about 30 seconds. Transfer to metal rack to drain, and season with salt immediately. Cool. 4 Whisk together lime juice, soy and fish sauce. Toss with avocado in a bowl. 5 Place salmon in oven and bake for 10 to 13 minutes or until still slightly pink in centre. 6 Place Charred Chili Noodles on serving plates. Top with salmon and scatter over avo- cado salad and nori chips. Serves 4

MI SO-ROASTED SALMON WITH NORI CHIPS & AVOCADO SALAD This Japanese-style salmon dish makes a per- fect main course for entertaining. Each ele- ment can be done ahead of time and at the last minute you can bake the salmon and scatter over the garnish. The noodle dish is optional; you could serve it with rice instead, but the noodles balance the salmon and the salad beautifully. 4 pieces salmon fillet, 6 oz (175 g) each

WHAT TO SERVE Pfaff Pinot Gris LCBO 362087

$16.45

 Cave Spring Pinot Noir VQA LCBO 417642

$18.95

MISO GLAZE 3 tbsp (45 mL) white or yellow miso 3 tbsp (45 mL) mirin 1 tbsp (15 mL) rice vinegar 1 tbsp (15 mL) soy sauce ½ tsp (2 mL) sugar Freshly ground black pepper NORI CHIPS 1 cup (250 mL) vegetable oil for frying ¼ cup (60 mL) cornstarch ¼ cup (60 mL) water 2 nori sheets, cut into 8 strips each Salt to taste

(about 4 large shallots) ½ tsp (2 mL) cinnamon ½ tsp (2 mL) ground coriander Pinch chili flakes

LEEK ASH 1 Preheat oven to 400°F (200°C). Separate and thoroughly rinse the green tops only of 1 leek. Dry well. Place in a single layer on a parchment-lined baking sheet. Bake for 15 to 18 minutes or until greens are dry and deeply browned. Let cool completely. Place leek greens in a blender or food processor and pro- cess into a fine powder. Sift ash to remove any large pieces. Makes 1 to 2 tbsp (15 to 30 mL)

AVOCADO SALAD 2 tbsp (30 mL) lime juice 1 tbsp (15 mL) light soy sauce ½ tsp (2 mL) fish sauce

1 Heat vegetable oil in medium nonstick skil- let over high heat. Add shallots and sprinkle with cinnamon, coriander and chili flakes. Cook, stirring occasionally, until browned and charred in places, about 5 minutes. Reheat when needed. Makes 1/2 cup (125 mL)

2 avocados, peeled and cut in chunks Charred Chili Noodles (recipe follows)

1 Place salmon fillets on an oiled baking sheet. Whisk together miso, mirin, rice vine- gar, soy and sugar. Season with pepper. Brush

98  FOOD & DRI NK WINTER 2017