Caramel Salmon and Lime


An unbeatable combination of Thai tastes - chilli, coriander, mint, sugar, lime juice and fish sauce - is just the thing for delicate, rich, flesh-pink salmon.


  • 4 thick salmon fillets, around 180 g each
  • 200 g bean sprouts
  • 2 tbsp vegetable oil
  • 50 g mint leaves
  • 25 g coriander leaves
  • 1 spring onion, finely sliced
  • 2 tbsp salted peanuts, crushed
  • 1 lime, quartered


  • 100 g soft brown sugar
  • 125 ml water
  • 1 red chilli, finely sliced
  • 3 cm. knob of fresh ginger, finely sliced
  • 2 garlic cloves, peeled and smashed
  • 4 tbsp Thai fish sauce
  • 4 tbsp lime juice


To make the sauce, dissolve the sugar in the water in a small pan and bring to the boil, stirring. Add the chilli, ginger and garlic, and let it bubble away to reduce (but not boil over) for 4 to 5 minutes until quite syrupy. Remove from the heat, and add the fish sauce and lime juice.

Cut the salmon into bite-sized pieces, about 3 cm square, and coat lightly in the caramel sauce.

Pour a jug of boiling water over the bean sprouts, then drain and set aside.

Heat the oil in a non-stick fry pan, and fry the salmon quickly until caramelised, keeping the inside pink.

Combine the salmon, mint, coriander, spring onion and bean sprouts in a bowl, and toss well. Arrange on warmed dinner plates, spoon the warm sauce over the top, and scatter with peanuts. Serve with lime quarters and plenty of rice.