Grilled Salmon with Creamy Tartar Sauce, No Added Refined Sugar

Method

1. Rinse the 2 salmon fillets, about 300g, pat them dry with paper, then rub a little salt over all sides and set them aside.
2. Bring a pot of water to a boil, blanch 1 to 2 bunches of spinach quickly, plunge them into cold water, drain and arrange them on a plate.
3. Heat a little cooking oil in a ridged grill pan, lay in the salmon and turn it after about 4 to 5 minutes, cooking until golden.
4. Set the salmon on top of the spinach.
5. Set a small pot over medium heat with 2 tablespoons tartar sauce, 2 teaspoons capers and 30ml whipping cream, and stir with a wooden spoon until the cream and sauce come together, then turn off the heat.
6. Spoon the sauce over the fish, squeeze over a little lime juice, scatter the herbs and serve hot with white rice.

Tips

• Without ready made tartar sauce, Lean Mayo mixed with a little lime juice, parsley and very finely minced shallot, seasoned with salt and chilled for at least 1 hour, does the job.
• Capers are hard to find in Vietnam, so they can be left out or replaced with finely chopped pickled cucumber.
• Rau chan vit is the same thing as cai bo xoi, spinach, blanched quickly then dropped into cold water to hold its color.
• The surface of the fish has to be patted completely dry, since a wet fillet steams instead of browning.
• The sauce is stirred over medium heat and taken off as soon as it comes together, because boiling splits the cream.