Name: Vietnamese-Style Caramelized Salmon with Edamame, Broccoli Slaw & Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (340 g) pkgs broccoli slaw; 3 medium carrots; 1 ½ cups edamame; 1 ½ English cucumbers; 3 (2 ½ cm) pieces ginger root; 3 small bunches green onions (scallions); 1 ½ cups jasmine rice; 1 ½ limes; 1.02 kg salmon fillet; black pepper; brown sugar; chili-garlic sauce; fish sauce; rice vinegar; salt; soy sauce; toasted sesame oil

Vietnamese-Style Caramelized Salmon with Edamame, Broccoli Slaw & RiceVietnamese-Style Caramelized Salmon with Edamame, Broccoli Slaw & Rice — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

1 ½ (340 g) pkgs broccoli slaw

3 medium carrots

1 ½ cups edamame

1 ½ English cucumbers

3 (2 ½ cm) pieces ginger root

3 small bunches green onions (scallions)

1 ½ cups jasmine rice

1 ½ limes

1.02 kg salmon fillet

black pepper

brown sugar

chili-garlic sauce

fish sauce

rice vinegar

salt

soy sauce

toasted sesame oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Peel and mince ginger; place in a large bowl.

Zest and juice limes into the bowl with the ginger. Add sugar, fish sauce, soy sauce, and water; whisk to combine the sauce.

Preheat oven to broil on high and position rack in the upper third of the oven.

Cut salmon into equal portions, pat dry with paper towels, and place on a plate; drizzle skin-side with oil, then sprinkle with salt and pepper on both sides. Divide sauce between two ovenproof skillets, then place salmon, skin-side down, in the sauce. (Reserve bowl for later use.)

Working in batches if necessary, place skillets in the oven and broil until salmon is just opaque, about 5 minutes. Flip salmon and continue to broil until the skin is crispy, about 3 minutes. Remove from oven.

While the salmon cooks, place edamame in a colander and rinse under hot water (from the tap) to thaw. Set aside to drain.

Place oil, vinegar, soy sauce, and chili-garlic sauce in the reserved bowl; whisk to combine the dressing.

Using a clean cutting board, trim green onions and cut crosswise into thin pieces; add half to the bowl with the dressing. (Reserve remaining green onions for serving.)

Trim and quarter cucumbers lengthwise, then cut crosswise into ¼-inch thick pieces; add to the bowl.

Peel, trim, and coarsely grate carrots; add to the bowl along with the broccoli slaw and edamame. Toss to combine the slaw.

When the salmon is done, transfer to a clean plate.

Place skillets over medium-high heat and cook, stirring frequently, until sauce begins to thicken and caramelize, 1-2 minutes. Remove from heat.

To serve, divide rice, salmon, and slaw between bowls; spoon sauce over salmon and top with reserved green onion. Enjoy!

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