Seared Atlantic Salmon with Caramel Chilli & Lime

This is just the thing to serve for lunch or dinner when you don’t feel like cooking, but still want some zingy flavours. This Caramel, Chilli and Lime Salmon sauce really hits the spot.

The recipe is from Spirit House in Yandina, Queensland, a spectacular restaurant and cooking school set in the most beautiful tropical gardens.

Serve it with a simple Asian Style Coleslaw.

Asian Style Coleslaw

Ingredients

• 4 middle cut salmon fillets

For the sauce

• 3/4 cup palm sugar
• 1/3 cup water
• 2 tbs ginger, finely juilenned
• 2 small red chillies, sliced with seeds
• 1 large chilli, seeded and cut into fine juilenne
• 3 tbs fish sauce
• 4 tbs lime juice

Asian Slaw

• 1/2 Chinese cabbage, finely sliced
• 2 carrots, juilenned
• 4 green shallots, sliced
• 1/2 bunch coriander leaves
• 1/2 bunch Vietnamese mint
• 1/2 bag bean shoots
• handful watercress sprigs, optional
• 1 long red chilli, finely sliced

For the dressing

• 3 tbs sweet chilli sauce
• 2 tbs fish sauce
• 1 tbs rice vinegar
• 1 tbs caster sugar
• 3 tbs lime juice
• few drops of sesame oil

Method

Chilli Caramel Sauce

1. Put the palm sugar and water into a small saucepan and bring to a gentle simmer, stirring to dissolve the sugar. Increase the heat to medium and bring to the boil without stirring. Cook until it becomes a golden brown, about 5-8 minutes.
2. Add the ginger, chillies and fish sauce and cook briefly until the sauce thickens.
3. Remove from heat and add the lime juice.
4. Cool, and store in an airtight container in the fridge until ready to use. Will keep for at least a week.

To Cook the Salmon

5. Brush the salmon with a little vegetable oil and sprinkle with sea salt
6. Heat a char-grill pan or BBQ plate to medium
7. Cook for about 3-4 minutes each side or until done to your liking.

Asian Style Coleslaw

8. Combine all the salad ingredients in a sealed container in the fridge until ready to serve.

The dressing

9. Combine all the ingredients in a screw-top jar and shake well. store in the fridge until ready to use.
10. To serve, gently toss the salad with just enough of the dressing to moisten the ingredients. Keep the remainder refrigerated for at least a week.