Caramel salmon with carrot slaw
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Photo, Roberto Caruso.
An easy stovetop recipe you can make at any time of the year. And with this savoury caramel sauce and speedy side 'slaw, it's perfect for weeknights.
, peeled and coarsely grated
, to season
, thinly sliced diagonally
- COMBINE carrots with cabbage and cilantro in a medium bowl. Drizzle with 3 tbsp lime juice, sriracha and salt. Season with fresh pepper. Set aside. Cut salmon fillets into 1 1/2-in.-square pieces.
- HEAT a large frying pan over medium-high. Add canola oil, then salmon. You may need to cook salmon in 2 batches. Cook until golden, 2 to 3 min per side. Transfer to a plate. Wipe pan clean with paper towels.
- RETURN frying pan to heat over medium. Add granulated sugar and water. Cook, tilting the pan occasionally to help the sugar melt evenly, until dark amber, about min. Add remaining 1 tbsp lime juice, fish sauce and garlic. Cook until caramel is thick enough to coat the back of a spoon, about 1 more min. Return salmon to pan. Toss gently. Cook until warm, min. Sprinkle with green onion. Serve with carrot slaw.
Easy way to peel and mince garlic
Nutrition (per serving)
- 38 g,
- 22 g,
- 24 g,
- 2 g,
- 772 mg.