Ginger and Caramel Salmon with Asian Greens

, from Issue #60. June, 2016
Photography by Aaron McLean.
Ginger and Caramel Salmon with Asian Greens

Salmon is quite rich, but this sticky and sweet caramel sauce infused with garlic, chilli and ginger sauce cuts through beautifully and can be quite addictive!

Serves: 4


4 x 150 gram pieces salmon fillet, skin on
6 tablespoons caster sugar
6 tablespoons water
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons julienned fresh ginger
2 cloves garlic, thinly sliced
1 long red chilli, thinly sliced
1 star anise

Serving suggestions
hot cooked rice
julienned raw carrot
thinly sliced spring onions
toasted sesame seeds
Vietnamese mint
lime or lemon wedges
blanched bok choy


Put the sugar and 3 tablespoons of the water in a sauté pan over a medium heat. When the sugar has dissolved, bring to the boil and cook until golden, swirling the pan for even colouring. 

Immediately add the remaining 3 tablespoons of water along with all the remaining ingredients (the mixture will spit and bubble furiously) and bring back to a simmer for 1 minute, stirring to dissolve any lumps of caramel. 

Add the salmon, cover and cook for 3 minutes then turn over and cook for another 2-3 minutes or until just cooked through. Add a splash of water if the sauce is too thick. 

To serve: Top the rice with carrot, then the salmon and spoon over some of the sticky caramel.

Add your toppings of choice and a good squeeze of lime or lemon juice.