Cranberry Nuoc Cham

WITH FRESH HERBS, SLOW-COOKED SALMON, FIRE-ROASTED SQUASH AND STEAMED RICE

This recipe is inspired by the flavors I remember from our travel to Vietnam, met with local flavors of the season, and the protein my heart and body desired.

A sweet and smoky squash cooked outside on the hot embers of a nearly burned out fire. Melty buttery slow cooked salmon. A sweet/tangy/savory “Nuoc Cham.” Served over steaming rice, topped with as many herbs and greens as your heart desires…

2-4 Servings of Salmon
2-4 Servings Jasmine Rice
Pile of Greens
Fresh Basil
Fresh Cilantro

Cranberry “Nuoc Cham”
3 cloves Garlic, minced
3 tbsp Fish Sauce
2 tbsp Lime Juice
2 tbsp Granulated Sugar
1/4c sliced Cranberries
2 tbsp Green Onion, thinly sliced
1 Shallot, minced
2 tbsp Red Wine Vinegar
1 tsp Crushed Red Pepper

Salmon Marinade:
1-2 tbsp Fish Sauce
2 cloves Garlic, minced
2 tablespoons Lemongrass paste, or fresh lemongrass very finely chopped, white parts only
1 tbsp Soy Sauce
Pepper, freshly cracked to preference
Drizzle of Olive Oil

Sauce: In a small bowl, mix garlic, fish sauce, lime juice, vinegar, sugar, cranberries, green onion, shallot, and red pepper. Allow flavors to mingle while preparing salmon, squash and rice.

Salmon: In an oven safe baking dish, mix garlic, lemongrass, fish sauce, soy sauce and oil. Add the salmon to the dish and coat all sides in the sauce. Roast in a 300 degree oven for about 20-25 mins or till melted and just cooked thru.

Optional: prior to roasting, remove salmon skin and set aside. In a nonstick pan, slowly crisp the skin till it’s slightly browned and snappy, like a cracker. Serve alongside cooked salmon.

Squash: Wrap squash in foil. Roast in hot embers of a fire pit for 40mins to an hour, or till squash is soft and tender. If you do not have access to fire cooking, roast squash in a 475 degree oven till deeply browned and soft. Rotate every 30 mins. Check for tenderness after first hour, hour and a half. Cooking time will vary depending on size of squash.

To serve: Plate steamed rice, roasted squash and salmon with a generous pucker of bright, savory cranberry “nuoc cham” and a handful of fresh greens and herbs.