This Vietnamese glaze will turn your usual roast salmon into a flavour bomb
A Vietnamese glaze made with fresh ginger, fish sauce and lemongrass can give roast salmon a sticky, sweet coating. The recipe uses coconut water, brown sugar and kecap manis, which is sweet soy sauce, simmered until thick. The salmon is roasted, then finished under a hot grill until caramelised. It is served with a fresh pea salad that includes cucumber, salad leaves and herbs, plus steamed rice and a Vietnamese salad dressing.