For this recipe, Katie was inspired by the bold, sweet-savory flavors of Vietnamese caramel chicken, a dish that starts with a rich stovetop sauce made of brown sugar, butter, fresh ginger, garlic, fish sauce, and soy sauce that transforms into the most irresistible, caramel-like glaze.
Ingredients
- Salmon: 2-lb skin-on salmon, 2 tbsp butter, 1/2 cup dark brown sugar, 8 garlic cloves (grated), 2-inch ginger piece (grated), 1/3 cup rice vinegar, 1/4 cup fish sauce, 1/4 cup soy sauce, chili flakes, salt, pepper, 1 tbsp oil.
- Salad: 2 mini cucumbers (diced), 1/4 cup red onion (sliced), 1/4 cup cilantro/mint, 3 tbsp rice vinegar, 2 tsp sugar.
Instructions
- Make Glaze: Melt butter with brown sugar (2-3 min). Add garlic and ginger, cooking for 1-2 minutes. Stir in vinegar, fish sauce, and soy sauce, simmering for 5 minutes before adding chili flakes.
- Bake Salmon: Preheat oven to 400°F. Season salmon, place in a greased 9x13 dish, and pour over glaze. Bake for 15-22 minutes, basting frequently, and broil for the last 2-3 minutes.
- Make Salad & Serve: Combine sugar and vinegar until dissolved, then toss with cucumber and onion. Mix in herbs right before serving over the salmon
Full recipe at Food Network: Recipe
