Fructose Free Vietnamese Caramelized Ginger Salmon
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- ¼ tsp fine sea salt
- ¼ tsp black pepper
For the braising sauce
- 3 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 3 tbsp coconut aminos
- 2 tbsp fish sauce
- ¼ cup water
For cooking
- 1 tbsp avocado oil
- 4 cloves garlic, thinly sliced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 shallot, thinly sliced
- 1–2 thai chili peppers, thinly sliced
Ingredient noteA serving of up to about two to three chilies is low in fructose. This recipe contains only about 1/2 of a thai chili pepper per serving, making it likely Low Fructose. If you prefer to always avoid thai chilies, please tap it and change its rating to Red.
For serving
- 2 scallions, cut into 1-inch pieces
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the salmon fillets dry with paper towels and season both sides with the salt and pepper. Let them rest at room temperature for 15 minutes while you prepare the sauce.
- 2
In a small bowl, whisk together the honey, coconut aminos, fish sauce, and water until combined. Set aside.
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