I’m sure it can’t just be my family now can it, that doesn’t get enough oily fish into it’s weekly diet?
I love salmon, but one of my daughter’s wants it ‘pimped’ up before she’ll eat it.
This Bill Granger recipe is great. It’s sweet, savoury and delicious.
Can salmon be moreish? I think so.
And it’s great for a quick mid-week meal, when there’s not much time. That’s something I’m increasingly finding now that I’m working more hours. (One of the perks of being self-employed, if there’s no staff…..)
Bill Granger’s Caramel Salmon
Serves 4. A tad optimistic I feel.
1 tbsp. veg. oil
800g skin-on salmon, cut into cubes
1 red onion, sliced (I used white onion as that’s all I had at home)
3 cloves garlic, sliced
3 tbsp dark soy sauce
115g brown sugar
3 tbsp fish sauce (I used mirin here as we don’t like fish sauce!)
1 tbsp. lime juice.
1. Fry the cubes of salmon in the oil quickly, until golden brown. Remove from pan.
2. Fry the onion and garlic for 3 minutes, then add the sugar, fish sauce (if using) and soy.
3. Return salmon to the pan and cook for a further minute or until the sauce is thick and syrupy. add lime juice.
4. Serve with steamed rice and lime wedges.
Adapted from Bill Granger’s book ‘Every Day’.
Marks out of ten? 10.
Would I make it again? Hell, yeah!
I'm always on the lookout for tasty, but easy and quick midweek meals- thanks Anna, I'll definitely be giving this one a go!
Anna these brownies look…..georgeous, I think I will try soon! gloria
Salmon is so healthy for you and we have been trying to eat it at least once a week. Here is next weeks salmon dinner. Thank you!!
Oh this one looks like a winner Anna – Thanks!
Oh I also love this recipe! I think Bill Granger has some really fantastic recipes – I have all of his books and just love cooking from them. This particular recipe looks to be a variation of a Vietnamese dish which is often made with chicken or catfish. But I've tried it with salmon using Bill's recipe and loved it!
that is such an interesting and unique flavour combination… i just have to try it.
I've made this amny a time, always come our perfect and sooo easy to do..thank you Bill