Roasted Shallot Oil

Taste: Pungent!

Make this your secret weapon in the kitchen to cut down on prep time but add exceptional flavor to your meals. Roasted Shallot oil adds an intense irresistible savory flavor to everything from Vietnamese salads to American roasted potatoes.

How to Enjoy: 

• Roasting vegetables and potatoes. 
• Marinating chicken, pork, and beef. 
• Using as a base in stir fries. 

Featured Recipes: 

Blackened Asian Salmon with Pan Roasted Bok Choy

Serves 4, Prep Time - 10 minutes, Cook Time - 20 minutes
Recipe courtesy of Olivelle

Salmon-

• 1 lb Salmon, cut into 4 portions

• 1 Tbsp Sriracha Sea Salt 

• 3 Tbsp Black Garlic Tamari Soy Balsamic Vinegar
• 1 Tbsp Toasted Sesame Oil
• 1 Tbsp Black Garlic Shiitake Rub

• 2 Tbsp Roasted Shallot Infused Olive Oil

Bok Choy-

• 2 Heads of Baby Bok Choy, cleaned & stems separated

• 1 tsp Sriracha Sea Salt

Directions-

1. Clean the salmon and pat dry. We like to remove the skin prior to cooking but this is a personal choice. Season with sea salt and set aside.

2. To create the sauce, combine the Black Garlic Tamari Soy Balsamic, Toasted Sesame Oil and Black Garlic Shiitake Rub. Stir to combine and set aside.

3. Heat a large skillet over medium heat. Drizzle with Roasted Shallot Infused Olive Oil.

4. Add the bok choy and sprinkle with Sriracha Sea Salt. Place the lid on the pan to steam for about 5 minutes then remove and set aside as the fish cooks.

5. Add another 1 Tbsp of Roasted Shallot Infused Olive Oil to that pan

6. Once hot, add the salmon fillets and sear each side for 1 minute. Drizzle the sauce over each side of the salmon and continue cooking for 1-2 minutes per side.

7. Remove from the pan, arrange alongside the bok choy and serve! Enjoy!