VIETNAMESE-ISH SALMON WITH ALMOST NOUC CHAM
A salmon that even self-proclaimed “salmon avoiders enjoy”, covered with fresh herbs, pickled shallots and peppers and an “Almost Nuoc Cham” sauce to create vietnamese inspired flavor.
Nuoc Cham is a name for traditional Vietnamese dipping sauces that are made with fish sauce. For this one, I have skipped the fish sauce, but find the flavor to still be delicious. Served over rice or cauliflower rice, I like to pour extra Almost Nuoc Chum over the top to meld all the flavors together.
Serves 4-6
YOU WILL NEED
2-3 lb fillet of wild salmon, deboned, skin-on
1 cup Almost Nuoc Cham, recipe below
¼ cup Quick Pickled Shallots, recipe below
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
2 tablespoons Quick Pickled Peppers, recipe below
TO MAKE
Preheat the oven to 425ºF.
Line a roasting pan or baking sheet with parchment paper.
Pat the salmon dry and place on the parchment paper, skin-side down. Pour ½ cup Nuoc Cham over the salmon, using your fingers or a brush to ensure it is fully coated. Place in the oven to roast until the salmon flakes when pressed with a fork, about 10-12 minutes. Remove from oven and let rest for a few minutes.
Sprinkle the pickled shallots, mint, cilantro and pickled peppers over the top of the salmon. Serve right away alongside the remaining ½ cup of Nuoc Cham to be poured over the top.
for the QUICK PICKLED SHALLOTS & PEPPERS
3-4 small shallots, thinly sliced
2-3 fresno chilies, red serrano peppers or red jalapenos, thinly sliced
1 ½ cups apple cider vinegar
1 ½ cups water
1 tablespoon maple syrup
1 ½ teaspoons fine sea salt
½ teaspoon red pepper flakes
¼ teaspoon white peppercorns
2 bay leaves
Bring saucepan to medium heat. Add in apple cider vinegar, water, maple syrup, salt, red pepper flakes, white peppercorns, and bay leaves. Stir together and bring to a simmer.
Meanwhile, place sliced shallots and sliced peppers in two separate sealable glass jars. Carefully divide the vinegar mixture between the two jars, pouring it to cover the shallots and peppers. Let cool to room temperature, about 20-30 minutes, before placing the lids on each jar. Keep in the refrigerator for up to 3 weeks.
NOTE: This method can be used to quickly pickle just about any vegetable. The white peppercorns adds a little kick, but black peppercorns will do just fine, as well. The pickling liquid is enough to make two jars worth – one for the shallots and the other for the peppers. The leftovers are a delicious addition to sandwiches, tacos… you name it.
for the ALMOST NOUC CHAM
1 cup water
1/3 cup coconut aminos, liquid aminos or tamari
½ cup maple syrup
2 cloves garlic, finely chopped
1 fresno chili, red serrano peppers or red jalapenos, finely chopped
½ cup lime juice
½ teaspoon fine sea salt
Bring saucepan to medium heat. Add water, coconut aminos, maple syrup, garlic, chili, lime juice and salt. Stir together and bring to a simmer for about 5 minutes.
Carefully pour the nuoc cham into a sealable glass jar. Let cool to room temperature, about 20-30 minutes, before placing the lid on the jar. Keep in the refrigerator for up to 3 weeks.