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!
Tried this recipe?Let us know how it was!