Vietnamese Caramel Salmon
This intensely simple Vietnamese recipe is infused with delightful aromas of fresh ginger and tangy lime in a sticky sweet caramel sauce. Using Spice Tubs Asian seasoning over the crispy Salmon skin gives the finishing touch to this wonderfully moreish dinner. Served with oven roasted broccolini, rice and lashing of the caramel sauce!
Serves 4
Prep: 10mins
Cook: 15mins
Ingredients
Caramel Sauce
1 Tbsp Coconut oil
1/3 Cup brown sugar
3 Tbsp Fish sauce
2 Tbsp Soy Sauce
1 Tsp grated ginger
Finely grated zest of 1 lime & juice of one half
1/2 Tsp ground black pepper.
Salmon
4 Salmon fillets skin on
Spice Tub Asian Salmon Mix
2 Bunches Broccolini
4 Spring onions
1 Large red chilli
Olive oil
Serve with rice of choice.
Method
Preheat the oven to 180c fan/ 200c/ 400f/ Gas 6.
Prepare your broccolini by arranging on a baking tray. Cut your spring onions in half width ways and add to the tray. Slice your red chilli (discarding the seeds for less heat) and sprinkle over the veggies. Drizzle a small amount of olive oil over them and season with Spice Tub Asian Salmon mix.
Place Salmon on top and pat the skin dry with paper towel. Drizzle olive oil over the top and season the skins well with Spice Tub Asian Salmon mix. Place in the oven for 15 minutes.
Once the salmon goes in the oven cook your rice of choice.
To make the sauce you only need 5 mins. Warm your coconut oil and then add all the other ingredients, whisking to combine. Bring to a simmer and reduce slightly. Turn off the heat until ready to serve.
Hints & Tips
If you prefer your salmon to be rare through the middle look for thicker pieces when buying.
This sauce is super delicious and versatile. If salmon isn’t your jam trying making the sauce to go with Asian style meatballs or pork belly pieces.
