Braised Salmon Steaks (Cá Hồi Kho)

Ingredients

• 2 salmon steaks
• 2 tbsp garlic (minced)
• 2 shallots (minced)
• 4 tbsp monkfruit sweetener (or coconut sugar or granulated sugar)
• 3 tbsp avocado oil
• 2 tbsp chicken bouillon (chicken powder)
• 2 tsp black pepper
• 0.5 tsp salt
• 2 tbsp dark soy sauce (can substitute with coconut aminos)
• 1 cup water
• 1 tbsp fish sauce
• scallion (chopped, for garnish)

Steps

1. 1

   In a bowl, combine the minced garlic, minced shallots, monkfruit sweetener, avocado oil, chicken bouillon, black pepper, salt, and dark soy sauce to create a marinade.

2. 2

   Place the salmon steaks in the marinade and let them sit for at least 30 minutes.

3. 3

   Transfer the salmon steaks and the marinade to a clay pot, saucepan, or chef's pan.

4. 4

   Cook the salmon for 1 to 2 minutes on each side over medium heat.

5. 5

   Add 1 cup of water and 1 tablespoon of fish sauce to the pan.

6. 6

   Bring the liquid to a boil, then reduce the heat to medium and simmer for 15-20 minutes.

7. 7

   While simmering, spoon the sauce over the salmon steaks occasionally. The sauce will thicken during this time; if it thickens too much or looks like it might burn, add a small amount of additional water.

8. 8

   Once the sauce has reached a thick, syrupy consistency and the salmon is cooked through, turn off the heat.

9. 9

   Garnish with chopped scallions and serve.

Notes

The author suggests serving this with rice or cauliflower rice, steamed okra, and Thai eggplant. If you prefer a lighter color or are strictly keto, coconut aminos can be used in place of dark soy sauce.

Nutrition per serving

• main
• seafood
• salmon
• braised
• Vietnamese
• keto-friendly
• dinner