Thai Style Salmon Fillet

This was an experimental dish that turned out to be superb. It's simple, full of flavor and will impress.

• Ready In: 45 mins
• Serves: 1

Ingredients

• 1  salmon fillet
• 2  garlic cloves, chopped up finely
• 1  gingerroot, 3cm x 1cm, chopped up finely
• 1⁄2  red  chili, chopped up finely
• 1⁄2 lime
• 1  bunch  coriander, roughly chopped
•  salt
•  unsalted butter

Directions

1. Start by using a pestle and mortar to crush up the garlic and ginger. Pound it in a while to release the flavor. Now add the chili and coriander and finally the lime to create a marinade.
2. Now, heat a good quality pan so it's hot.
3. While this happens, spread the marinade from the mortar onto the skinless side of the salmon fillet. Now add a little salt.
4. Next, add a good sized knob of butter into the hot dish and place the salmon into the pan, skin size down on a medium to high heat.
5. Allow the salmon to cook for about 6-8 minutes allowing the skin to become crispy and also cook the salmon a little too.
6. Now turn it about, so the salmon is on the marinade bed and allow it to cook on a medium heat. Allow to cook for about 15 minutes.
7. The bed will burn on the pan side, but the salmon will remain unburnt, so don't worry!
8. After about 15 minutes, the salmon should be cooked through depending on the thickness of the fillet.
9. Remove carefully and serve on a plate with the skin size down.
10. Serve with a combination of items, including stir-fry noodles, or traditional vegetables including new potatoes, green vegetables or maybe something a little more experimental!