This is just the thing to serve for lunch or dinner when you don’t feel like cooking, but still want some zingy flavours. This Caramel, Chilli and Lime Salmon sauce really hits the spot.
The recipe is from Spirit House in Yandina, Queensland, a spectacular restaurant and cooking school set in the most beautiful tropical gardens.
Serve it with a simple Asian Style Coleslaw.
Seared Atlantic Salmon with Caramel Chilli & Lime
Print RecipeIngredients
- 4 middle cut salmon fillets
- For the sauce
- 3/4 cup palm sugar
- 1/3 cup water
- 2 tbs ginger, finely juilenned
- 2 small red chillies, sliced with seeds
- 1 large chilli, seeded and cut into fine juilenne
- 3 tbs fish sauce
- 4 tbs lime juice
- Asian Slaw
- 1/2 Chinese cabbage, finely sliced
- 2 carrots, juilenned
- 4 green shallots, sliced
- 1/2 bunch coriander leaves
- 1/2 bunch Vietnamese mint
- 1/2 bag bean shoots
- handful watercress sprigs, optional
- 1 long red chilli, finely sliced
- For the dressing
- 3 tbs sweet chilli sauce
- 2 tbs fish sauce
- 1 tbs rice vinegar
- 1 tbs caster sugar
- 3 tbs lime juice
- few drops of sesame oil
Instructions
Chilli Caramel Sauce
Put the palm sugar and water into a small saucepan and bring to a gentle simmer, stirring to dissolve the sugar. Increase the heat to medium and bring to the boil without stirring. Cook until it becomes a golden brown, about 5-8 minutes.
Add the ginger, chillies and fish sauce and cook briefly until the sauce thickens.
Remove from heat and add the lime juice.
Cool, and store in an airtight container in the fridge until ready to use. Will keep for at least a week.
To Cook the Salmon
Brush the salmon with a little vegetable oil and sprinkle with sea salt
Heat a char-grill pan or BBQ plate to medium
Cook for about 3-4 minutes each side or until done to your liking.
Asian Style Coleslaw
Combine all the salad ingredients in a sealed container in the fridge until ready to serve.
The dressing
Combine all the ingredients in a screw-top jar and shake well. store in the fridge until ready to use.
To serve, gently toss the salad with just enough of the dressing to moisten the ingredients. Keep the remainder refrigerated for at least a week.
Asian Style Coleslaw
