When I don’t get enough sleep I go a little overboard on the caffeine and sugar. A bad, bad habit. I have been cutting back on the caffeine of late very successfully but not so well with the sugar. I was having a sugar free day today and thought I was doing quite well until half way through making dinner I got out my half cup measurement and filled it with brown sugar! It was only at that moment I realised not only would I fail my ‘no sugar day’ but I seemed to have turned my wholesome family dinner into a sweet treat.
But boy oh boy it was worth it! You can even tell just by looking at the photo that this was one delicious dinner. Not cheap. Salmon is not cheap. But sitting on the back deck, eating the sticky salmon, jasmine rice soaked in the syrup with a squeeze of lime and a cold, cold beer – it didn’t feel like a Monday night.
On the children front – Levi loved it and that was it. I thought they would love it for sure with all that sugar but no. They like their fish with just a squeeze of lemon and nothing more. So I might save this recipe for a hot, balmy night for just adults.
One other fantastic thing about this recipe is that it takes next to no time to make. Put the rice on and then start the Caramel Salmon. By the time the rice is cooked so is the salmon. Very straight forward. Do make sure you have plenty of limes so everyone can have some wedges on their plates. It needs the lime to cut through the sweetness. I added some sliced spring onions and coriander to freshen it up a little too.
(from Bill Grangers book ‘Every Day’)
1 tablespoon vegetable oil
800g salmon fillets, with skin, cut into large cubes
1 red onion, sliced
3 garlic cloves, sliced
3 tablespoons dark soy sauce
1/2 cup brown sugar
3 tablespoons fish sauce
freshly ground black pepper
1 tablespoon lime juice
In a large frying pan add the oil and cook the salmon in 2 batches over a high heat. Cook a minute or two on each side until lightly browned then remove.
Add a little extra oil if need be and turn the heat down to medium. Cook the sliced onion and garlic until soft then add the dark soy sauce, sugar and fish sauce. Return the salmon to the pan and cook for a minute or so, or until the sauce is dark and syrupy. Grind black pepper over the top and add the lime juice.
Serve with steamed jasmine rice and lime wedges.