Get this recipe courtesy of The Rattlesnake Club in Detroit. Visit them online at rattlesnakedetroit.com. Tickets to Sip of Michigan on Friday, July 13, 2012 can be purchased at www.sipofmichigan.com.
For the Salmon:
1 2½-3-lb. boneless, skin-on salmon filet
6 cloves garlic, roughly chopped
1 3" piece ginger, peeled and roughly chopped
To taste Kosher salt
3 tbsp. canola oil
1 tbsp. white vinegar
1 tbsp. red chile powder or paprika
1½ tsp. cardamom seeds
1½ tsp. garlic powder
1½ tsp. ground bay leaf
1½ tsp. ground cinnamon
1½ tsp. ground cloves
1½ tsp. ground ginger
1 cup plain yogurt
6 green Thai chiles, stemmed and minced
1 tbsp. minced fresh cilantro
Place salmon on an aluminum foil-lined baking sheet and set aside. Purée garlic, ginger, and ¼ cup water in a blender. Using a rubber spatula, smear garlic mixture over flesh of salmon, along with salt, half the oil, vinegar, 1 tsp. chile powder, and half of each of the following: cardamom, garlic powder, bay leaf, cinnamon, cloves, and ground ginger. Toss to coat; cover salmon with plastic wrap and refrigerate for at least 1 hour and up to overnight.
Combine 1 cup yogurt, chiles, and remaining oil, chile powder, cardamom, garlic powder, bay leaf, cinnamon, cloves, and ground ginger in a bowl; season with salt. Pour yogurt mixture over salmon and gently massage into flesh. Cover with plastic wrap and refrigerate for 1 more hour.
Heat oven to 400˚F. Uncover salmon and bake until fish is crisp, lightly charred, and cooked through, 20-25 minutes. Using a large metal spatula, transfer salmon to a serving platter and serve hot topped with cooled grapes & crispy pepitas.
For the Macerated Grapes:
2 pounds red seedless grapes, rinsed
2 cups sugar
4 cups water
1 teaspoon whole cloves
3 cinnamon sticks, halved
Put grapes in a large heat proof bowl poke each grape several times with a wooden pick.
In a saucepan stir together remaining ingredients and bring to a boil. Pour hot syrup over grapes.
Macerate grapes at room temperature, gently turning occasionally, 1 hour.
Chill grapes, covered, at least 2 hours and up to 2 days.
For the Pepitas:
2 cups shelled pepitas
1 large egg white, beaten until frothy
1 tablespoon tumeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
Preheat oven to 350°F. Spray baking sheet with nonstick spray or line with silicone baking mat.
Mix pepitas and next 6 ingredients in medium bowl. Spread pepitas in single layer on baking sheet.
Bake until pepitas are golden and dry, stirring occasionally, about 15 minutes.
Remove from oven. Separate petpitas with fork while still warm. Cool.