Updated Feb 1, 2016Chatelaine
medium carrots, peeled and coarsely grated
thinly sliced cabbage
lime juice, divided
fresh pepper, to season
skinless salmon fillets
garlic cloves, minced
green onions, thinly sliced diagonally
- COMBINE carrots with cabbage and cilantro in a medium bowl. Drizzle with 3 tbsp lime juice, sriracha and salt. Season with fresh pepper. Set aside. Cut salmon fillets into 1 1/2-in.-square pieces.
- HEAT a large frying pan over medium-high. Add canola oil, then salmon. You may need to cook salmon in 2 batches. Cook until golden, 2 to 3 min per side. Transfer to a plate. Wipe pan clean with paper towels.
- RETURN frying pan to heat over medium. Add granulated sugar and water. Cook, tilting the pan occasionally to help the sugar melt evenly, until dark amber, about min. Add remaining 1 tbsp lime juice, fish sauce and garlic. Cook until caramel is thick enough to coat the back of a spoon, about 1 more min. Return salmon to pan. Toss gently. Cook until warm, min. Sprinkle with green onion. Serve with carrot slaw.
NutritionCalories 456, Protein 38 g, Carbohydrates 22 g, Fat 24 g, Fibre 2 g, Sodium 772 mg.
Easy way to peel and mince garlic