Good Morning Vietnam!

Well at least that is what it felt like when I finally neared the end of Monday. Our weekend was completely shot... 5 soccer games in a tournament, with Elie's team placing 2nd in the finals to Hannah's Invitational swim meet to Homecoming prep and pictures... no time for getting ready for Monday. Kids luckily had no school. Me on the other hand wasn't so lucky. In between juggling a full plate of work while trying to figure out what on earth we were going to eat this week while touring Vietnam, the day finally ended. It ended with a wake-up call to Vietnam at 6:00 pm.

We enjoyed our first meal, Chile-Lime Grilled Salmon. A healthy meal, which was much needed after grabbing a lot of dining out food throughout the weekend. Elie even commented, "wow, you're feeding us so much food". "Just trying to cover the food groups, honey"... (note, the cottage cheese and fresh raspberry/strawberry combo is not shown in this photo)

Vietnam has a lot of emotional baggage. It's a place where I connect my Dad to. He served his duty as a medical doctor right around the time I was born. So the memories are really just from stories and pictures of his journey. If I have the time this week, I will attempt to scan in a few photos. If not, maybe another time.

Grilled Salmon with Chile-lime Sauce
For the Salmon
2 tablespoons vegetable oil
2 tablespoons coarsely chopped fresh ginger
1 tablespoon chopped garlic
1 tablespoon chopped shallot
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
1 1/4 lbs salmon fillets
1/4 cup fish sauce

For the Sauce
1/4 cup fish sauce
3 tablespoons freshly-squeezed lime juice
2 tablespoons water
2 tablespoons sugar
1/4 teaspoon chili-garlic sauce
1 tablespoon thinly sliced green onion

Directions:

1. To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well.
2. Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal).
3. Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day. 
4. To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well.
5. To cook the fish, build a hot charcoal fire or preheat a gas grill.
6. Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done.
7. Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm. 
8. Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.