Photo by Kristin
Kristin's Notes:
Expand4 x 7 ounces salmon fillets Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
salt and freshly ground black pepper Ask a question about this ingredient
3 tablespoons soy sauce Ask a question about this ingredient
3 tablespoons fish sauce Ask a question about this ingredient
1/2 cup soft brown sugar Ask a question about this ingredient
1 teaspoon freshly grated ginger Ask a question about this ingredient
juice of 1 lime Ask a question about this ingredient
steamed rice, to serve Ask a question about this ingredient
a handful of fresh cilantro, chopped, to serve Ask a question about this ingredient
3 or 4 scallions, chopped, to serve Ask a question about this ingredient
1 red chili, deseeded and finely chopped, to serve Ask a question about this ingredient
Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil. Place the salmon, skin side down, on the sheet. Brush or lightly drizzle the salmon with the olive oil, then sprinkle with salt and pepper. Roast for about 11 or 12 minutes, until the salmon is just opaque in the center.
Ask a question about this stepMeanwhile, heat a frying pan over a medium heat. Add the soy sauce, fish sauce, brown sugar, ginger and lime juice and stir together, until the sugar has dissolved and the sauce is syrupy.
Ask a question about this stepServe the salmon on steamed rice with the sauce generously drizzled over, then sprinkle over some chopped cilantro, scallions and red chili with lime wedges on the side.
Ask a question about this step
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
