Caramel Salmon

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.

caramel salmon

(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

to serve
steamed rice
lime wedges

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.

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2 Responses to Caramel Salmon

  1. Sharolyn says:

    Very tasty. I made this for dinner tonight with some Salmon that Marc (our host and Josh's cousins husband) caught himself on a recent fishing trip. Was a hit with everyone. I also steamed some bok choy and snow peas and drizzled them with soy sauce and we had these on the side for some extra greens. Will make again! Thanks Natalie!

  2. Ok, I made this tonight with low expectations that the children would eat it. I can’t remember the last time I have made salmon, which is a shame because I love it. I served this with brown rice and baked sweet potato, and just put two little bites of salmon on the kids’ plates. What do you know, they absolutely loved it! Charlie had several more servings and Adelaide loved it as well. I only made half the recipe as I thought it would just be for Ben and I – next time I will make more as there isn’t a bite of it left! Another winner, thanks Nat!

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