Dinner

Cá Hồi Nướng Xã Thơm—Pan-Roasted Salmon with Charred Lemongrass Emulsion, Crispy Shallots & Bitter Melon Slaw

Name: Cá Hồi Nướng Xã Thơm—Pan-Roasted Salmon with Charred Lemongrass Emulsion, Crispy Shallots & Bitter Melon Slaw
Prep time: 12 min
Cook time: 23 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 salmon fillets (6 oz each), skin-on, pin bones removed; Kosher salt and white pepper; 2 tablespoons neutral oil, divided; 1 tablespoon unsalted butter; For lemongrass emulsion: 2 stalks fresh lemongrass (white and pale green), roughly chopped; ½ cup fish or light chicken stock; 2 tablespoons fish sauce; juice of ½ lime; 3 tablespoons cold unsalted butter, cubed; 1 shallot, minced; For crispy shallots: 3 shallots, sliced paper-thin; ½ cup neutral oil; For bitter melon slaw: 1 small bitter melon, halved, seeded, sliced paper-thin; ½ red Thai chili, minced; 1 tablespoon fresh lime juice; ½ teaspoon fish sauce; 1 teaspoon palm sugar; Fresh cilantro for garnish

A salmon fillet gets a perfect sear—skin-side first until the fat renders and crisps, then flesh-side down to gentle pink. Meanwhile, lemongrass becomes a delicate emulsion that's both aromatic and glossy. Crispy fried shallots provide texture and umami, while a raw bitter melon slaw (balanced with lime and a touch of fish sauce) cuts through the rich fish with elegant bitterness. This is technique: sear, sauce, balance, finish.

1159calper serving 39gprotein 20gcarbs 104gfat 12min prep 23min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this