Friday 24 August 2007

Another easy mid-week dinner

As I referenced in a previous post, simplicity rules the day in my kitchen when it comes to cooking mid-week dinners. However, simple doesn't mean having to sacrifice on flavour. One of my go-to authors for quick, easy, yet absolutely delicious food is Aussie's number one celebrity chef, Bill Granger. I have yet to visit any of his restaurants, though its on my list of to-dos if I make it over to Australia. I have, however, tried a fair number of his recipes and they've all turned out great. My sister is a fan as well.

Last night's dinner was again one of the staples in our household -a caramelized salmon inspired by the flavours of Vietnam. It literally takes no more than 15 minutes to cook, but served with rice and a side of greens (I used kai lan), its a perfectly wholesome meal.

As an aside, it was M who bought me this cookbook for Christmas last year. I guess you could say that it was a stroke of genius on his part. Since this is one of his absolutely fave dishes, for M, it is the gift that keeps on giving. M, if you are reading, Christmas is coming up again, make your choice wisely!

Caramel Salmon
From this book

1 tbsp vegetable oil
800g salmon fillets, with skin
1 red onion, sliced
3 garlic cloves, sliced
3 tbsp dark soy sauce
115g (1/2 cup) soft brown sugar
3 tbsp fish sauce
Freshly ground black pepper
1 tbsp lime juice

Heat the oil in a large frying pan over high heat. Add the salmon in two batches and cook each bath for a couple of minutes until lightly browned. Turn over and cook the other side for 1 minute, then remove from the pan.

Reduce the heat to medium and add a little extra oil to the pan, if needed. Add the onion and garlic and cook for 3 minutes, stirring occasionally. Stir in the soy sauce, sugar and fish sauce. Return the salmon to the pan and cook for 1 minute, or until the sauce is rich, dark and syrupy. Sprinkle liberally with black pepper and stir through the lime juice.

Serve with steamed rice, with a little sauce drizzled over the top and lime wedges.

Serves 4