This Vietnamese inspired salmon dish is awesome! The salmon chunk pieces were cooked in caramelized sugar, flavored with lime juice and fish sauce. It is different from the usual baked salmon fillet I make for my family. The salmon chunks when perfectly cooked is tender, moist and succulent. My family and I enjoyed this wonderful dish with the carrot slaw I made. The grated carrots were simply mixed with cilantro, lime juice and salt. They were a perfect match!
Vietnamese Caramel Salmon
Prep time
Cook time
Total time
Author: Liza A
Serves: 4 servings
Ingredients
- ¼ cup granulated sugar
- 3 tbsp fresh lime juice or more to taste
- 1 tbsp fish sauce
- 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.
Notes
Recipe source: Fine Cooking
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