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Vietnamese Caramelized Salmon and Rice Bowls

Vietnamese Caramelized Salmon and Rice Bowls reads umami 8.4, salinity 6.3 and funk & ferment 5.8 on Palate's 0–10 flavor X-ray — a Vietnamese main, about 56 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.4 · Salinity 6.3 · Funk & Ferment 5.8 · Marine & Briny 5.4 · Sweetness 5.4 · Richness 5.1 · Sourness 3.8 · Allium 3.4 · Herbaceous 2.6 · Warm Spice 2.0 · Heat 1.7 · Earthy 1.5 · Floral 1.3 · Fruity 1.0 · Bitterness 0.7 · Smoke 0.7

What's in it (16)

Time & effort: about 56 min (31 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 125.8 kcal, 8.1 g protein, 5.4 g fat, 10.7 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

  1. Combine the rinsed rice and 1 1/4 cups water in a small saucepan and bring to a boil. Cover, reduce the heat to low, and simmer until the water is fully absorbed, 15-16 minutes. Remove from heat and let stand, covered, 10 minutes, then fluff with a fork.
  2. While the rice cooks, toss the cucumber and carrots with the rice vinegar, granulated sugar, and 1/4 teaspoon of the salt in a medium bowl; set aside to quick-pickle, tossing occasionally, at least 15 minutes.
  3. Pat the salmon dry and season both sides with the remaining 3/4 teaspoon salt and the pepper.
  4. Heat the brown sugar in a small saucepan over medium heat, swirling the pan (not stirring) as it melts and darkens into a deep amber caramel, 3-5 minutes - watch closely in the last minute, since it can burn fast.
  5. Off the heat, carefully add the fish sauce - it will bubble and throw steam - then whisk until the hardened caramel dissolves into a smooth glaze; set aside.
  6. Heat 1 tablespoon of the oil in a large nonstick or cast-iron skillet over medium-high. Add the salmon skin side down and sear until the skin is deeply crisp and releases easily from the pan, 4-5 minutes. Flip and sear the other side 2 minutes more, until the sides are opaque about two-thirds of the way up; transfer to a plate (the center will still be rosy).
  7. Reduce the heat to medium, add the remaining 1 tablespoon oil, garlic, ginger, and half the jalapeno to the same skillet, and saute until fragrant, 30-60 seconds. Pour in the caramel-fish sauce glaze and bring to a simmer.
  8. Return the salmon to the skillet skin side up, spooning the glaze over the top, and simmer until the sauce clings in a glossy coat and the salmon reaches 130 F for a medium, still-moist center, 2-3 minutes.
  9. Fluff the rice again and divide among four bowls. Top each with a piece of glazed salmon and a spoonful of extra glaze from the pan, then mound the drained quick pickles alongside. Scatter with the green onions, cilantro, and remaining jalapeno before serving.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.