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.
Serves4
Cooking Methodstir-frying
CostModerate
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, lactose-free, peanut free, tree nut free
Equipmentwok
Mealdinner
Taste and Textureherby, light, savory
Ingredients
- 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
Instructions
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In a bowl, combine salmon and soy sauce. Toss gently to season the salmon evenly. Set aside for 10 minutes.
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In a small bowl, combine fish sauce, lime juice, sugar, chiles and salt and stir well. Set aside.
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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.
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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
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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.
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Add green onions and cilantro and toss to mix well. Transfer to a serving plate. Serve hot or warm.
2007 Nancie McDermott
