1 small jalapeno, membranes and seeds removed, minced
1T tamari
1/2 tsp. ground black pepper
1 tsp. aleppo chili flakes
4 scallions, chopped small
1 1/2 lb wild skinless,salmon filet, bones removed, chopped to 2 inch pieces
1/4 c roasted peanuts, chopped (optional garnish)
1/4 c cilantro leaves, chopped (optional garnish)
Instructions
In small sauce pot, heat sugar over medium
heat. Cook, stirring occasionally, to evenly
heat and melt sugar, until dark amber in color
(about 3 minutes). Remove from heat and add
water. Mixture will bubble and splatter, so be
careful to keep a distance.
Put pot back on medium-low heat and cook, stirring
constantly, until smooth (1 - 2 minutes). Add
juice of one lime and fish sauce. Bring mixture to
simmer, continuing to stir. Simmer until slightly
thickened, another 1 - 2 minutes. Set aside.
Heat grapeseed oil in medium wok or 12 inch/large
skillet over medium heat. Add jalapeno and garlic
and cook until just fragrant, about 1 minute. Add
caramel sauce, scallions, tamari, juice of one lime, pepper and
aleppo chile flakes and bring to simmer.
Add fish pieces and coat evenly with sauce. Allow
to simmer in sauce 4 - 5 minutes, until cooked
through. Garnish with fresh cilantro and chopped
peanuts if desired.
Serving
Suggestions
Serve with rice, sauteed veggies, or serve flaked over rice noodles or allow to cool and serve inside spring rolls.
Originally Submitted
4/13/2015
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