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Hanoi-Style Salmon with Turmeric and Dill

Serves 6 to 8

Hands-on Time
1 hr

In Vietnam, snakehead fish is used for this dish, but Hong Pham and his wife, Kim Dao--of to make it with West Coast Copper River salmon. You can use the salmon and sides to create noodle bowls and spring rolls.

su-Hanoi Style Salmon Turmeric Dill Image

Photo: Thomas J. Story Styling: Joni Noe

 1 large or 2 small fillets skinned wild king salmon (about 4 lbs. total)
 3 tablespoons Vietnamese or Thai fish sauce
 1 tablespoon extra-virgin olive oil
 1 tablespoon sugar
 2 teaspoons turmeric
 1/2 teaspoon fine sea salt
 1 teaspoon white pepper
 2 tablespoons vegetable oil
 1 large red onion, sliced into 1/4-in. wedges
 1 medium green bell pepper, sliced into 1/4-in. strips
 1 medium yellow bell pepper, sliced into 1/4-in. strips
 2 loosely packed cups fresh dill sprigs, roughly chopped, divided
 2 tablespoons roasted salted peanuts, crushed
 20 ounces vermicelli rice noodles*, cooked
 1 bunch Thai basil or Italian basil
 1 bunch mint
 1 bunch perilla (shiso)
 1 bunch cilantro
  Ginger Fish Sauce, made without thickening
  Pineapple Shrimp Sauce
 1 12-oz. pkg. round (10 in.) rice papers
  Baked black sesame rice crackers (banh da), optional
Step 1

Preheat oven to 425°. Oil a large rimmed baking sheet and line with parchment paper, then oil paper lightly. Lay salmon, skinned side down, on sheet. Whisk together remaining salmon ingredients. Slather onto salmon and marinate at least 20 minutes (chilled, up to 1 1/2 hours). Roast until just firm, 12 to 20 minutes.

Step 2

Meanwhile, heat olive oil in a large frying pan over medium-high heat. Add ­onions and peppers and cook, stirring, until just softened, 5 minutes. Remove from heat and stir in 1 1/2 cups of dill.

Step 3

Put noodles in a serving bowl. Arrange herbs on a platter. Set noodles, herbs, sauces, and rice papers on the table, leaving room for 2 or 3 wide, shallow bowls of hot water for dipping rice papers.

Step 4

Carefully loosen salmon from parchment with a thin spatula. Lift parchment with salmon, wide end closest to you, and tilt salmon onto a large platter (it will slide off easily). Arrange vegetables alongside salmon. Sprinkle salmon with remaining dill sprigs and crushed peanuts. Set on the table, along with bowls of hot water for dipping rice papers.

Step 5

To make spring rolls, quickly dip a rice paper in hot water to barely soften, then layer with small amounts of vegetables, herbs, noodles, and salmon. Roll up in wrapper. (For a how-to illustration, watch Dao layer, fold, and roll at Dip rolls into sauces. Or build your own noodle bowl with same ingredients, drizzle with sauces, and top with crackers if you like.

Step 6

Make ahead: Noodles, up to 1 day, chilled. Sauces, up to 1 week, chilled.

Step 7

Note: Nutritional analysis is per noodle bowl.

Step 8

Nutritional analysis per spring roll: Calories 662 (46% from fat); Protein 53g; Fat 34g (sat 1g); Carb 38g; Fiber 2g; Sodium 795mg; Chol 38mg

Step 9

Wine pairing: Toulouse 2014 Valley Foothills Vineyard Gewürztraminer (Anderson Valley; $24).

Nutrition Facts

Servings 0

Amount Per Serving
Calories 760Calories from Fat 39
% Daily Value *
Total Fat 33g51%

Saturated Fat 5.1g26%
Cholesterol 138mg46%
Sodium 743mg31%
Total Carbohydrate 68g23%

Dietary Fiber 1.6g7%
Protein 48g96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.