Cook time: 35 minutes
Prep time: 25 minutes
Caramel is incredible on salmon, especially when the rich sweetness is balanced with a tangy mango slaw. Cooking the fish at a low temperature allows it to heat up slowly, helping the proteins to relax. You’re left with salmon that looks almost the same as it did when it went into your oven, but is now fully cooked and meltingly tender.
1.5kg salmon fillet, deboned, skin on
1 tbsp sesame oil
1 large thumb-sized piece of ginger, peeled and grated
4 cloves garlic, finely sliced
1 red chilli, finely sliced
¼ cup fish sauce
¼ cup soy sauce
¼ cup rice wine vinegar
¾ cup brown sugar
1 mango, peeled and thinly sliced
½ a red cabbage, shredded
2 large bunches mint and coriander
3 spring onions, thinly sliced
¼ cup caster sugar
1 small red chilli, roughly chopped
1 garlic clove, finely chopped
¼ cup each fish sauce and lemon or lime juice
Heat oven to 150°C fanbake. Season salmon with salt and pepper on both sides. Place in a large baking dish and set aside.
Drizzle oil in a frypan over a medium heat. Gently fry ginger, garlic and chilli for a minute or two. Add fish sauce, soy sauce, rice wine vinegar and sugar along with ½ cup of water. Simmer until sugar has dissolved then pour over salmon.
Bake until salmon is just turning opaque around the edges and is nearly cooked through, 25 to 35 minutes.
Meanwhile, for mango slaw, toss together mango, cabbage, herbs and spring onions in. For the dressing stir all ingredients together then just before serving, toss through salad.