These sticky salmon fillets are so quick and easy to throw together after a busy day – they’re on the table in 20 mins! The sweet and salty sauce is made with brown sugar which gives the salmon a sweet, golden crust as it caramelises.
10m prep
10m cook
4 servings
12 Ingredients
– 1 tbsp vegetable oil
– 4 (about 180g each) skinless salmon fillets
– 4cm-piece fresh ginger, peeled, cut into matchsticks
– 2 garlic cloves, thinly sliced lengthways
– 1 long fresh red chilli, halved lengthways
– 100g (1/2 cup, firmly packed) brown sugar
– 60ml (1/4 cup) fish sauce
– 1 tbsp fresh lime juice
– 1 bunch baby pak choy, halved lengthways
– 1 green shallot, thinly sliced diagonally
– Steamed jasmine rice, to serve
– Lime cheeks, to serve
3 Method / Steps
Step 1
Heat oil in a non-stick frying pan over medium-high heat. Cook the salmon, top-side down, for 2 minutes or until golden. Transfer to a plate.
Step 2
Add ginger, garlic and chilli to the pan. Cook, stirring, for 1 minute or until aromatic. Add sugar, fish sauce and lime juice. Stir until sugar dissolves. Reduce heat to low. Return salmon, top-side up, to the pan. Cover and cook for 2 minutes.
Step 3
Add the pak choy. Cook, covered, for 2 minutes or until pak choy is bright green and salmon flakes easily when tested with a fork. Uncover. Simmer for 2 minutes or until sauce thickens slightly. Divide among serving bowls. Top with the shallot. Serve with rice and lime cheeks.
source – cooking365coza
