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Salmon steaks, two ways
Ingredients
- Peanut oil, for frying
- 4 salmon steaks
- Salt and freshly ground pepper
- 1 handful of fresh cilantro leaves
- 2 cups of cooked jasmine rice
- Mango and ginger topping
Mango and ginger topping:
- 3 tablespoons dipping fish sauce
- 2 tablespoons pureed or grated ginger
- 1 clove garlic, minced
- 1 mango peeled, pitted, and julienned
- Cilantro
- Bird’s eye chili, minced, to taste
Directions
Salmon steaks:
- Cover the bottom of a large stainless-steel skillet with one centimeter of oil. Set over medium-high heat. Season the salmon steaks with salt and pepper, then fry for three minutes on each side.
- Transfer the salmon to a plate covered with two layers of paper towel.
- To serve, transfer the salmon steaks to a large serving plate and garnish with your choice of topping and some cilantro leaves. Serve immediately with jasmine rice.
Mango and ginger topping:
- In a small bowl, combine the dipping fish sauce, ginger, and garlic.
- Place the salmon steaks on a serving dish and top with the julienned mango.
- Spoon the ginger fish sauce mixture over the mango and garnish with cilantro and chili. Serve immediately.
This recipe appears in
Secrets From My Vietnamese Kitchen: Simple Recipes From My Many Mothers (©C
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