Our tested Stir-Fried Salmon Tabbouleh: light, generous, and balanced with caramel and pepper. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the caramel and pepper elements, and pat the salmon dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the salmon. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the fish sauce and the rest of the caramel and pepper flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Vietnamese
Members
Weeknight-friendly Chickpea Bisque with the caramel and pepper we come back to again and again....
Vietnamese A bright take on Chicken Thigh Medley, built on fish sauce and lime and finished the way we...
Vietnamese
Members
This Vietnamese Bites leans on herb and peanut to do the heavy lifting. We roast the Lentil for...
Vietnamese
Members
Our tested Pan-Seared Tofu Tart: herbal, generous, and balanced with ginger and star anise....