Vietnamese Caramel Salmon With Cellophane Noodle Salad
Tender salmon fillets are glazed in an aromatic, sweet and slightly tangy sauce with soy, ginger, garlic and sugar. The sauce is simmered until the sugar begins to caramelize.
We are serving this with our cellophane noodle salad made with mung bean noodles, oaded with crips vegetables and tossed with a light rice wine and soy dressing.
We have taken a lot of time finding a great salmon that meets our standards when reheated. This dish is a real winner.
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