Ginger and Caramel Salmon with Asian Greens
Photography by Aaron McLean.
Salmon is quite rich, but this sticky and sweet caramel sauce infused with garlic, chilli and ginger sauce cuts through beautifully and can be quite addictive!
Serves: 4
INGREDIENTS
4 x 150 gram pieces salmon fillet, skin on
6 tablespoons caster sugar
6 tablespoons water
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons julienned fresh ginger
2 cloves garlic, thinly sliced
1 long red chilli, thinly sliced
1 star anise
Serving suggestions
hot cooked rice
julienned raw carrot
thinly sliced spring onions
toasted sesame seeds
Vietnamese mint
coriander
lime or lemon wedges
blanched bok choy
METHOD
Put the sugar and 3 tablespoons of the water in a sauté pan over a medium heat. When the sugar has dissolved, bring to the boil and cook until golden, swirling the pan for even colouring.
Immediately add the remaining 3 tablespoons of water along with all the remaining ingredients (the mixture will spit and bubble furiously) and bring back to a simmer for 1 minute, stirring to dissolve any lumps of caramel.
Add the salmon, cover and cook for 3 minutes then turn over and cook for another 2-3 minutes or until just cooked through. Add a splash of water if the sauce is too thick.
To serve: Top the rice with carrot, then the salmon and spoon over some of the sticky caramel.
Add your toppings of choice and a good squeeze of lime or lemon juice.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.