Vietnamese Caramel Salmon with Bok Choy
In the UK: Vietnamese Caramel Salmon with Pak Choi
- 35 mintotal time
- $4.85£4.17a serving
- 685687calories
- 38 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Salmon roasted under a dark caramel, fish sauce and ginger glaze, with rice and quick stir-fried greens.
Ingredients
Serves 4.
- 1½ cups long-grain white rice
- 2 tbsp fish sauce
- 3 garlic cloves, finely grated
- 2½ tbsp fresh ginger, finely grated
- 1.25 lb salmon fillets, 4 fillets
- 11 oz baby bok choy, halved
- 1 lime
- ½ bunch green onions, thinly sliced
- salt, to taste
- 3 tbsp brown sugar
- 1 tbsp soy sauce
- ½ tsp black pepper
- 1 tbsp vegetable oil
Contains: fish, soy. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 400°F. Rinse the rice and put it in a saucepan with 2½ cups (600 ml) of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Heat the brown sugar with 2 tablespoons of water in a small pan on medium heat, without stirring, for 3–4 minutes until it turns a deep amber caramel. Take off the heat and carefully stir in the fish sauce, soy sauce, garlic, fresh ginger and black pepper; it will spit.
- Lay the salmon skin-side down in a lined baking dish, pour half the caramel over them, straight from the pan, and roast for 12–15 minutes, until the fish is opaque and flakes easily (145°F). Wash your hands after handling the raw fish.
- Meanwhile, heat the vegetable oil in a frying pan on high heat and stir-fry the baby bok choy with a pinch of salt and 2 tablespoons of water for 3 minutes until just tender.
- Spoon the rest of the warm caramel over the salmon, squeeze over the juice of the lime and scatter with the green onions. Serve with the rice and greens.
Leftovers: The salmon keeps in the fridge for 1 day; eat cold or reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 300 g long-grain rice
- 25 ml fish sauce
- 3 garlic cloves, finely grated
- 15 g fresh ginger, finely grated
- 600 g salmon fillets, 4 fillets
- 300 g pak choi, halved
- 1 lime
- ½ bunch spring onions, thinly sliced
- salt, to taste
- 3 tbsp soft brown sugar
- 1 tbsp soy sauce
- ½ tsp black pepper
- 1 tbsp vegetable oil
Contains: fish, soya. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 200°C (180°C fan). Rinse the rice and put it in a saucepan with 600 ml of water and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Heat the soft brown sugar with 2 tablespoons of water in a small pan on medium heat, without stirring, for 3–4 minutes until it turns a deep amber caramel. Take off the heat and carefully stir in the fish sauce, soy sauce, garlic, fresh ginger and black pepper; it will spit.
- Lay the salmon skin-side down in a lined baking dish, pour half the caramel over them, straight from the pan, and roast for 12–15 minutes, until the fish is opaque and flakes easily (63°C). Wash your hands after handling the raw fish.
- Meanwhile, heat the vegetable oil in a frying pan on high heat and stir-fry the pak choi with a pinch of salt and 2 tablespoons of water for 3 minutes until just tender.
- Spoon the rest of the warm caramel over the salmon, squeeze over the juice of the lime and scatter with the spring onions. Serve with the rice and greens.
Leftovers: The salmon keeps in the fridge for 1 day; eat cold or reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 685 |
|---|---|
| Protein | 38 g |
| Carbohydrate | 76 g |
| Fat | 24 g |
| Fiber | 3 g |
| Sodium | 1074 mg |
| Calories | 687 |
|---|---|
| Protein | 38 g |
| Carbohydrate | 78 g |
| Fat | 27 g |
| Fibre | 3 g |
| Sodium | 1046 mg |
Worked out from the ingredients, 357 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $4.85 a serving in the US (range $3.71–$6.43) and £4.17 in the UK (range £3.19–£5.51). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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