I've been on a Bill Granger kick recently. His fresh, Asian-influenced recipes are perfect for the warmer weather that's coming our way. This recipe has been adapted from one of his, but with the method simplified a bit and the flavor boosted by the addition of ginger, cilantro, scallions and chili. This cheat's version of a Vietnamese caramel sauce is by no means traditional, but is much easier, with no boiling sugar to fret over. The sweet sauce also makes this dish a big hit with kids. —Kristin
Test Kitchen Notes
WHO: Kristin is a freelance editor living in Ireland with her husband and two kids.
WHAT: A speedy weeknight dinner, with a sauce you'll want to put on everything.
HOW: Roast your salmon with olive oil, salt, and pepper; make a sauce with soy sauce, fish sauce, sugar, and lime; garnish with scallions, red chile, and cilantro; and serve it all with steamed rice.
WHY WE LOVE IT: Kristin's salmon is a testament to how a quick, flavorful sauce can liven up any weeknight dinner -- in this case, roasted salmon and steamed rice. We could (and did!) eat it by the spoonful. —The Editors
7-ounce salmon fillets
Salt and freshly ground black pepper
soft brown sugar
freshly grated ginger
Juice of 1 lime
Steamed rice, to serve
Handful of fresh cilantro, chopped, to serve
3 to 4 scallions, chopped, to serve
1 red chili, deseeded and finely chopped, to serve
Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil. Place the salmon, skin side down, on the sheet. Brush or lightly drizzle the salmon with the olive oil, then sprinkle with salt and pepper. Roast for about 11 or 12 minutes, until the salmon is just opaque in the center.
Meanwhile, heat a frying pan over a medium heat. Add the soy sauce, fish sauce, brown sugar, ginger and lime juice and stir together, until the sugar has dissolved and the sauce is syrupy.
Serve the salmon on steamed rice with the sauce generously drizzled over, then sprinkle over some chopped cilantro, scallions and red chili with lime wedges on the side.