If you tied me down and covered me with daddy long legs in an attempt to make me tell you my most favorite kind of food, I would gasp out in my dying breath (because certainly when one is covered with daddy long legs, one will will without a doubt die from fright), that it would have to be Vietnamese. And please don’t say, “Sure, Pam it’s because you adopted your daughters from there.” Because while yes, Vietnam did give me my three sweeties, it also gives me food that I can always count on. Food that never disappoints. Food that is bright and fresh and tingles the taste buds.
So, when I saw that Anh of A food lovers’ journey and Hong and Kim from Ravenous Couple had teamed up to form an event called Delicious Vietnam, I stuck a sticky on my computer monitor, and the rest, as they say, is history.
For my first entry, I turned to my very, very favorite Vietnamese cookbook: Quick & Easy Vietnamese: 75 Everyday Recipes by Nancie McDermott. Seriously, I cannot say enough good things about this book. Search my blog, and you’ll find just how much I love it! Since it was time for some fish, I chose Grilled Salmon with Chili-Lime Sauce. Really good and oh-so-easy. The chili-lime sauce is to die for. I served the salmon over some quickly grilled bok choy (which I generously doused in the fabulous sauce), and some cold sesame noodles.
Grilled Salmon with Chili-Lime Sauce
- For the salmon
- 2 T. vegetable oil
- 2 T. coarsely chopped fresh ginger
- 1 T. chopped garlic
- 1 T. chopped shallots or onion
- 2 T. fish sauce
- 1 T. soy sauce
- 1 T. sugar
- 1 1/4 pounds salmon, tuna, halibut or other meaty fish
- For the sauce
- 1/4 cup fish sauce
- 3 T. freshly squeezed lime juice
- 2 T. water
- 2 T. sugar
- 1/4 teaspoon chili-garlic sauce or other hot sauce (I used 1/2 to 1 whole teaspoon)
- 1 T. thinly sliced green onion
Combine all of the ingredients for the salmon marinade (oil, ginger, garlic, onion, fish sauce, soy sauce, and sugar), stir to dissolve the sugar. Pour over the fish, turn to coat and cover and set aside for 20 to 30 minutes or refrigerate for up to one day.
Combine the ingredients for the sauce in a small bowl or glass jar.
Grill the fish on a hot grill for about 5 minutes each side. Serve with the sauce.
Serves 3 to 4