cha ca la (vietnamese) salmon
ingredients:
4 - 6 oz salmon filets
1 oz olive oil
2 T fresh dill
1/4 cup fresh basil, thin strips
2 T scallion, 1” pieces
4 T roasted peanuts, chopped
salmon dry rub (recipe below)
1 ½ cup chile-lime dipping sauce (recipe below)
12 oz rice noodles cooked
salmon dry rub:
2 T spice turmeric
3 T kosher salt
¼ cup coriander ground
½ cup yellow curry powder
2 T garlic powder
1 T ginger ground
1 T black pepper ground
¼ cup brown sugar
Mix all of the ingredients together and they are ready to coat your salmon.
chile-lime sauce:
2 jalapenos
T garlic clove, minced
6 T sugar
1 c warm water
4 T fresh lime juice
½ c fish sauce
1 T carrots, finely shredded
Cut one of the pepper into thinnest possible rings. Set aside for garnish. Mince remaining pepper. Transfer minced pepper into a bowl, add the garlic, sugar, water, lime juice and fish sauce. Whisk to dissolve. Add the reserved peppers and carrots.
Lightly oil the salmon, thoroughly coat both sides with the dry rub and grill the fish on both sides leaving nice diamond grill marks until the fish is cooked to desired doneness. Meanwhile heat the sauce with the cooked noodles and arrange in a bowl and top with the cooked salmon. Mix the herbs together and divide them into four individual piles and place on top of each piece of fish and sprinkle with peanuts. Serve immediately.