Vietnamese Caramel Salmon

Instructions

1. 1

   Cook the rice. Cut the salmon into 4 portions and season lightly with pepper.

2. 2

   In a large skillet, cook the brown sugar and 2 tbsp water over medium heat 3-4 minutes until it bubbles and darkens slightly.

3. 3

   Carefully stir in the fish sauce, soy sauce, grated ginger, minced garlic and 1/4 cup water.

4. 4

   Add the salmon, cover and simmer 8-10 minutes, spooning sauce over, until the salmon flakes (145°F).

5. 5

   Meanwhile steam or sauté the halved bok choy 3-4 minutes. Serve salmon over rice with the sauce and green onions.