Back in the uni days my sister Elle used to buy a container of satay sauce from the Thai place down the road from Sydney Uni for just $2. She would eat it for days with some boiled rice. The perfect uni student meal which allowed all of her spare pennies to be put behind the bar.
This meal is as good as that satay sauce. No. It’s better. The sticky, caramelised sauce that covers the salmon beautifully is so good, you simply must cook extra rice to soak up every last bit. I actually think the sauce and rice is so good together that I’d happily eat it by itself too. You’ll end up carrying this dish to the centre of the table as your guests will literally be licking every last drop of the sauce off the bottom of the pan.
It’s a recipe by Bill Granger but with a few small changes. I love it because it’s so easy to make, especially because you cut the salmon fillets in to small pieces which allows them to cook evenly and quickly. Even thinking about this meal from last night makes me want to have it again for dinner tonight. It is so more-ish!
Serve it up with some Asian greens to ensure you get in your 5 a day and always make more than you think you’ll eat. I can quarantee you there’ll never be any leftovers!
caramelised salmon (serves 2)
2 x salmon fillets, (preferably with the skin off, or otherwise you can cook it with the skin on and discard it after cooking)
1/2 x a Spanish onion
2 x garlic cloves, sliced
2 x tablespoons of soy sauce
2 x tablespoons of brown sugar
1 x generous tablespoon of fish sauce
Freshly cracked pepper
Juice of 1 lemon
1 x tablespoon of vegetable oil, for frying the salmon
1 x spring onion, finely sliced, for serving
Extra lemon wedges, for serving
Steamed jasmine rice, for serving
- Using a sharp knife, cut the salmon fillets in to large bite size chunks.
- Add a little vegetable oil to a fry pan over a high heat and cook the salmon on one side for approximately 3 minutes before turning over and cooking on the other side for a minute or so. Reserve the salmon pieces on to a clean plate.
- Reduce the heat to medium and add a little bit more oil if needed. Add the onion and garlic and cook, stirring until soft. Stir through the soy sauce, sugar and fish sauce.
- Working quickly here, add the salmon to the pan and coat it in the sauce. Season with a good amount of freshly cracked pepper and the lemon juice. You want the sauce to get nice and syrup-y but be careful not to burn.
- Serve with the steamed rice and a little bit of the sauce drizzled over the top, some extra lemon wedges and some chopped spring onions.
- The sticky sauce is extremely hot so don’t let any little people get too close to it.
- You can buy salmon fillets that already have the skin off, or alternatively, you can pull the skin off after you’ve cooked the salmon pieces. Trying to take the skin off a raw piece of salmon won’t work.
- You can also add some ginger and/or fresh chilli to the sauce if you like.
- Frozen salmon fillets are great for this recipe and make it easy to cook when you walk in the door from work. You can buy individually wrapped salmon fillets and have them ready to go in the freezer. To defrost them, simply put them in the sink still in the plastic and let the hot tap run over them. Let them sit submerged in the hot water for 5 or so minutes until they’re defrosted.
If you make this salmon please leave your comments below, or send me a pic here as I would love to share it on the blog. xx