2 medium carrots, coarsely grated or julienned (about 1-1/2 cups)
¼ cup chopped fresh cilantro
Kosher salt
1 tbsp canola oil
4 green onions, thinly sliced
3 cloves garlic, minced
Freshly ground black pepper
1-1/2 lb. skinless salmon fillet, cut into 1-1/2-inch pieces
Instructions
Heat the sugar in a small non-stick skillet over medium heat. Cook, tilting the pan occasionally to help the sugar melt evenly, until dark amber (like maple syrup), about 3 minutes. Remove from the heat and carefully add ¼ cup water; it will steam and bubble. Put the skillet over medium-low heat and cook, stirring constantly, until smooth, about 2 minutes. Add 1 tablespoon of the lime juice and the fish sauce and bring to a simmer. Cook until thick enough for a spoon to leave a trail in the skillet, about 1 minute. Remove from the heat and set aside.
In a medium bowl, combine the carrots, cilantro, and the remaining 2 tablespoons lime juice. Season to taste with more lime juice and salt. Set aside.
Heat the oil in a wok or 12-inch non-stick skillet over medium heat. Add green onions and garlic; cook, stirring occasionally, until fragrant, about 45 seconds. Add the caramel sauce and ¾ teaspoon pepper and bring to a simmer. Add the fish and toss gently to coat. Distribute the fish in a single layer and simmer vigorously, stirring once, until cooked through, 4 to 5 minutes. Serve with the carrots.