Ingredients
- 1/4 cup granulated sugar
- 3 Tbs. fresh lime juice; more to taste
- 1 Tbs. fish sauce
- 1/4 cabbage, coarsely grated or julienned (about 1-1/2 cups)
- 1/4 cup chopped fresh cilantro
- Kosher salt
- 1 Tbs. canola oil
- 4 scallions, thinly sliced (about 3/4 cup)
- 3 medium cloves garlic, minced
- Freshly ground black pepper
- 1-1/2 lb. skinless salmon fillet, preferably wild, pin bones removed, cut into 1-1/2-inch pieces
Preparation
Step 1
Heat the sugar in a small nonstick skillet over medium heat. Cook, tilting the pan occasionally to help the sugar melt evenly, until dark amber (like maple syrup), about 3 minutes. (If your pan is dark, test the color by dribbling some on a white plate.) Remove from the heat and carefully add 1/4 cup hot water; it will steam and bubble. Put the skillet over medium-low heat and cook, stirring constantly, until smooth, about 2 minutes. Add 1 Tbs. of the lime juice and the fish sauce and bring to a simmer. Cook until thick enough for a spoon to leave a trail in the skillet, about 1 minute. Remove from the heat and set aside.
In a medium bowl, combine the carrots, cilantro, and the remaining 2 Tbs. lime juice. Season to taste with more lime juice and salt.
Heat the oil in a wok or 12-inch nonstick skillet over medium heat. Add the scallions and garlic and cook, stirring occasionally, until fragrant, about 45 seconds. Add the caramel sauce and 3/4 tsp. pepper and bring to a simmer. Add the fish and toss gently to coat. Distribute the fish in a single layer and simmer vigorously, stirring once, until cooked through, 4 to 5 minutes. Serve with the cabbage.
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