Lime-Splashed Salmon with Chiles and Cilantro
Thai flavors take the stage here, with a splash of lime and a flare of chiles to season a quick and delicious dish.
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, lactose-free, peanut free, tree nut free
Taste and Textureherby, light, savory
- 12 oz skinless salmon fillets, cut into 2-inch (5 cm) chunks 375 g
- 2 tbsp soy sauce 25 mL
- 2 tbsp fish sauce 25 mL
- 2 tbsp freshly squeezed lime juice 25 mL
- 2 tsp granulated sugar 10 mL
- 1 tsp chopped fresh hot green chiles 5 mL
- ½ tsp salt or to taste 2 mL
- 2 tbsp vegetable oil 25 mL
- 2 tbsp chopped garlic 25 mL
- 2 tbsp chopped onion 25 mL
- 2 tbsp chopped green onions 25 mL
- 2 tbsp chopped fresh cilantro 25 mL
In a bowl, combine salmon and soy sauce. Toss gently to season the salmon evenly. Set aside for 10 minutes.
In a small bowl, combine fish sauce, lime juice, sugar, chiles and salt and stir well. Set aside.
Heat a wok or a large deep skillet over medium-high heat. Add oil and swirl to coat pan. Add garlic and onion and toss well. Cook, tossing often, until softened and fragrant, about 1 minute.
Add salmon mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 1 minute. Gently turn and cook other side, undisturbed, for 30 seconds
Toss gently. Add fish sauce mixture, pouring in around sides of pan. Cook, tossing gently once or twice, until salmon is cooked through and evenly seasoned with sauce, 1 to 2 minutes more.
Add green onions and cilantro and toss to mix well. Transfer to a serving plate. Serve hot or warm.
2007 Nancie McDermott