Salmon with chili-honey sauce and caramelized carrots
2 servings
60 minutes
Salmon with chili-honey sauce and caramelized carrots is a vivid example of the harmony of sweet, spicy, and salty flavors characteristic of Chinese cuisine. This recipe combines tender salmon fillet baked to a golden crust with a spicy honey-chili sauce that adds zest. Caramelized carrots soaked in the sweetness of honey and the depth of soy sauce lend softness and richness to the dish. The history of the dish traces back to traditional Chinese techniques for processing fish and vegetables that highlight the natural flavors of the ingredients. It is recommended to serve it with lime, which adds fresh citrus notes, and watercress salad to complete the composition. This is not just a dish — it's a gastronomic journey that awakens taste buds and provides true enjoyment.
1
Prepare chili-honey sauce. Mix 50g of butter, chili pepper, honey, and soy sauce in a pot and bring to a boil. Cool the sauce.
- Butter: 60 g
- Fresh chili peppers: to taste
- Honey: 40 g
- Soy sauce: 60 ml
2
Rinse the salmon under running water, dry with a towel, and cut into steaks. Grill for 5-7 minutes until golden crust forms.
- Salmon fillet: 340 g
3
Wash and peel the carrot. Cut the peeled carrot in half lengthwise and then into triangles of 1.5 – 2 cm. Steam for 20 minutes. Sauté the carrot in the remaining butter until bright orange, add 2/3 of the sauce. Caramelize the carrot for another 3-5 minutes, stirring constantly.
- Carrot: 200 g
- Butter: 60 g
- Soy sauce: 60 ml
4
Cut the lime in half. Place the carrot and salmon on a plate. Drizzle the salmon with the remaining sauce. Add half a lime next to it and garnish with watercress.
- Lime: 1 piece
- Salmon fillet: 340 g
- Carrot: 200 g
- Watercress: pinch