Caramelized Salmon With Mirliton Slaw - cooking recipe

Ingredients

24 ounces salmon fillets (12 2-ounce fillets)
soy sauce, for brushing
salt and pepper, to taste
sugar, for dredging
2 tablespoons oil
piri-piri, sauce (about 2 tablespoons or to taste)
Mirliton Slaw
2 chayotes
1 carrot, peeled and julienned
1 red onion, peeled and sliced
1 cucumber, peeled, seeded and julienned
1 tablespoon rice wine vinegar
1 tablespoon fresh basil, shredded
1 lime, juice of
Piri-Piri Sauce
4 jalapenos, seeded and coarsely chopped
2 poblano chiles, seeded and coarsely chopped
1 habanero pepper, seeded and chopped
1 1/2 tablespoons dried red pepper flakes
black pepper, to taste
1 1/2 cups olive oil
1 tablespoon garlic, peeled and minced

Preparation

To make the slaw: Boil the mirlitons until tender, about 20 minutes; julienne.
Blanch the onion in boiling water briefly; drain well.
Rinse in cold water and drain well again.
Combine the rest of the ingredients, mix well and set to the side.
For the piri-piri sauce: Combine all ingredients except garlic in a small pan and simmer for ten minutes.
Whirl all ingredients in a blender or food processor until smooth; set to the side and let cool.
Store in a covered jar for a week before using (it will keep for about two months).
Brush the salmon with soy sauce and season.
Dredge in sugar.
Heat oil over medium high heat in a large skillet; cook salmon until caramelized, about 5 minutes on each side.
Serve with slaw and sprinkle with piri-piri sauce.