VIETNAMESE SALMON with Carrot-Sesame Dressing (Air Fryer or Grill)
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Air-fried Vietnamese Salmon served on a bed of baby romaine with konjac rice, Rich Greens red radish & kale microgreens, Eaton Hemp toasted hemp seeds, and Carrot-Sesame Dressing.
This easy salmon dish is a family favourite. It has that wonderful mix of sweet, salty, sour, and umami that we love about Vietnamese food. It can be made on the grill or in the air fryer (my favourite).
Recipe adapted from Food Network Canada.
Ingredients for 6 servings:
700 to 850 grams (1 1/2 to 2 pounds) skin-on salmon, cut into 6 fillets
2 Tbsp avocado oil, plus spray oil
1 1/2 Tbsp grated fresh ginger
2 cloves garlic, minced
1 shallot, minced
1 stalk lemongrass, finely chopped
juice from 2 limes
2 Tbsp fish sauce
1 Tbsp Lakanto Golden sugar-free monk fruit sweetener (or brown or coconut sugar)
pinch of Kosher salt
1/2 cup water
Carrot-Sesame Dressing Ingredients:
3 Tbsp fish sauce
2 Tbsp rice vinegar
1 Tbsp sriracha
1 Tbsp toasted sesame oil
2 tsp Lakanto Golden sugar-free monk fruit (or brown or coconut sugar)
juice from 1 lime
pinch of Kosher salt
1 carrot, finely julienned
3 green onions, chopped
1/4 cup water
Directions:
Place the salmon in a shallow dish to marinate.
In a small bowl, whisk together avocado oil, ginger, garlic, shallot, lemongrass, lime juice, fish sauce, sweetener, salt, and 1/2 cup water.
Pour marinade over the salmon and turn salmon several times until is fully coated. Cover and refrigerate for 30 minutes.
In the meantime, make the dressing. Put fish sauce, rice vinegar, sriracha, sesame oil, sweetener, lime juice, and salt In a small bowl. Whisk together until sweetener dissolves. Stir in carrot, green onion, and water. Set aside.
Cook salmon in the air fryer or on the grill as directed below. Serve immediately with Carrot-Sesame Dressing.
Leftover salmon and dressing can be stored separately in airtight containers in the fridge for 4 to 5 days.
Grill Option
Preheat grill to medium high. Remove salmon from the marinade. Spray the grill and fillets with avocado oil then place on the grill skin-side down. Cover and cook until the skin is crisp, approximately 8 minutes. Uncover and continue cooking until the salmon is just cooked through, about 5 more minutes.
Air Fryer Option
Preheat air fryer to 400F and lightly grease with avocado oil. Remove salmon from marinade and place in the fryer, leaving room between each piece for air to flow. Lightly spray the top of the salmon with avocado oil and cook for 7 to 11 minutes, depending on the thickness of the fillets.
Air-fried Vietnamese Salmon served on broccoli & cauliflower rice with green onion, avocado, Rich Greens pea shoots, Eaton Hemp toasted hemp seeds, and Carrot-Sesame Dressing.
