This post is sponsored by Alaska Seafood Marketing Institute. I’m thrilled to be partnering with ASMI to share a series of delicious recipes highlighting sustainable, wild-caught seafood from Alaska.
This Vietnamese caramelized Alaska salmon with vermicelli, quick-pickled carrots and cucumbers, cashews, and nuoc cham is a satisfying and flavorful dinner that’s easy to throw together on a summer evening.
Raise your hand if you love a good vermicelli bowl! They’ve been a favorite of mine for years. When my husband Ben and I lived in Boston, our apartment was in a Vietnamese neighborhood in Dorchester, with several great restaurants and grocery stores. My go-to order was a vermicelli plate with shrimp and pork, carrots, cucumber, fresh herbs, and nuoc cham dipping sauce.