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Caramelised Salmon



  • 1.

    Place the salmon flat on a board. Cut the salmon into chunks. Put the oil in a small saucepan over a medium heat, add the garlic and shallots and fry until garlic turns golden brown.

  • 2.

    Strain the oil through a fine sieve into a small clay pot, discarding the garlic and shallots.

  • 3.

    Add the sugar and 1 tablespoon of water to the clay pot over medium heat. Cook for about 5 minutes to make a rich, dark caramel, then add the salmon.

  • 4.

    Seal the fish on all sides in the caramel, then add the fish sauce and 3 tablespoons of water and bring to the boil.

  • 5.

    Reduce the heat slightly and continue to cook the fish for about 5 minutes, or until cooked through.

  • 6.

    Garnish the dish with spring onions, chilli and black pepper.


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Andrew Graham

Sauvignon Blanc, Riesling and Semillon are the best wines to pair with Caramelised Salmon.


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