Cookbook: Dinner Changing the Game by Melissa Clark
I know my last recipe was from this same cookbook, but honestly, it is quickly becoming one of my favorite cookbooks! I also know I just did a salmon recipe not that long ago, but salmon is one of my favorite things and this recipe sounded too yummy to pass up. Guess What? It didn’t disappoint. I roasted some asparagus to go along with this great dish and had a glass of Merlot for no other reason than that is what was open.
Vietnamese Caramel Salmon
- 4 skin-on salmon fillets, preferable center-cut pieces (6 to 8 ounces each)
- 1 tablespoon coconut or extra-virgin olive oil
- Fine sea salt to taste
- 1/3 cup packed light brown sugar
- 3 tablespoons Asian fish sauce
- 2 tablespoons soy sauce
- 1 teaspoon grated peeled fresh ginger
- Finely grated zest of 1 lime
- Juice of 1/2 lime
- 1/2 teaspoon freshly ground black papper
- Sliced scallions (white and green parts) for garnish
- Thinly sliced jalapeno for garnish
- Fresh cilantro leaves for garnish
- Step 1 Oven rack should be 6 inches from broiler and turn on broiler
- Step 2 Brush the oil all over the salmon fillets and season with salt
- Step 3 In a 12 inch cast iron pan, combine the brown sugar, fish sauce, soy sauce, ginger, lime zest and juice, black pepper, and 1 tablespoon of water over medium heat. Bring to simmer.
- Step 4 Place the fish, skin-side up, in the skillet. Reduce heat to low and simmer until fish is cooked halfway through or 4 to 6 minutes.
- Step 5 Spoon the juice from the pan over the fish and transfer to the oven. Broil until fish is cooked through and the skin is caramelized in spots, 2 to 5 minutes.
- Step 6 Transfer to serving plate and garnish. Drizzle with the pan sauce and serve.