Caramalised chilli salmon with asian sesame salad

March 28, 2007 at 2:25 am Leave a comment


This is a Bill Granger recipe which he featured on his show “Bills Food”. I believe that it also features in the cookbook of the same name. Just for once I followed the recipe to the letter, and the results were outstanding. It was simple, fresh and absolutely delicious.


~200g atlantic salmon, chopped into 2cmx2cm chunks
~1/4 finely sliced red onion
~2 cloves of garlic
~1/3 cup of brown sugar
~1/4 cup soy sauce
~1/4 cup fish sauce
~1/2 a fresh lime (or bottled lime juice)
~handful of fresh coriander leaves
~1 chopped fresh red chilli (seeds removed)

for the salad:
~1 small chopped red capsicum, sliced on an angle
~1 cup bean shoots
~200g sugar snap peas


Sear the salmon chunks in a hot skillet for approximately 1 minute. Salmon should still be pink on the inside. Remove from pan and set to one side.

Stir fry the capsicum and sugar snap peas in a teaspoon of sesame oil, 1-2 mins or until the colour just turns on the peas. Add the bean shoots and continue cooking a further 30 seconds. Remove to a bowl at room temperature.

Gently fry the onion and garlic in a little olive oil for a few mins or until the onion has softened. Add the sugar, soy and fish sauces and bring to the boil, stirring to dissolve the sugar. Simmer gently for 1 min to reduce the sauce slightly. Return the salmon to the pan and turn off the heat. Stir the salmon through to coat the pieces, and add the coriander, chilli and a squeeze of lime.

Serve immediately with the salad and white rice.

Serves 2 as a main course. Calories in this dish are approximately 350 per serve (not including the rice). To reduce the calories, lower the portion of salmon and substitute half of the brown sugar with granulated Splenda. To increase the calories, serve with steamed white rice. For this dish, I like a medium-grain rice such as Sunwhite brand Calrose

This dish is SO flavoursome that it is a hard one to match a wine too. Even the most powerful wine will be overshadowed by the strong flavours of this dish, so I recommend keeping it light and going with a dry white, such as a Riesling. Howard Park winery make an outstanding Riesling which would be a perfect match.

Entry filed under: food, wine.

Book review: Maestro by Peter Goldsworthy Fettuccini with prawns in a lemon, basil cream sauce

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