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Vietnamese Caramel Salmon
Vietnamese Caramel Salmon
A sweet and sticky dish that will only leave you wanting more. With bursts of fresh ginger and deep umami flavours, this one pan recipe is perfect for impressing guests.
Ingredients
- 4 Seafood by Sykes Salmon Fillets
- 1 tbsp olive oil
- 45 g dark brown sugar
- 3 tbsp fish sauce
- 1 tbsp sesame oil
- 2 tbsp dark soy sauce
- 1 inch fresh ginger grated
- 1 zest lime
- 1/2 juice 1 lime
- 2-3 spring onions sliced
- 200 g dried rice noodles cooked
- Handful of sesame seeds
- Handful of fresh coriander
- 1 red chilli thinly sliced
Instructions
- Preheat the oven to 200C and place the rack on the highest level.
- To prepare your salmon, brush the olive oil all over the fillets and lightly season with salt.
- In an oven-proof frying pan or skillet, add the brown sugar, fish sauce, sesame oil, soy sauce, ginger, lime juice, lime zest and 1tbsp water.
- Bring to a gentle simmer on a medium heat. Add the salmon fillets and reduce the heat to low.
- Without moving the fish, cook for 5 minutes until the salmon is half done.
- Using a big spoon, coat the fish in the juices from the pan a few times. Transfer the skillet to the oven.
- Broil the salmon until it’s just cooked through, approximately 5-7 minutes. Remove from the oven and lift the salmon onto a plate.
- Add your cooked noodles to the pan, mixing well to ensure they are coated in the caramel.
- Place your salmon on top of the noodles then top with spring onions, coriander, sesame seeds and red chilli. Serve immediately and enjoy!
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