Thai Baked Salmon

Submitted by Wendy's Kitchen

"From AWW. a Readers prize recipe."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4-6

ingredients

• 1 salmon fillet
• 2 cm piece fresh ginger, peeled
• 2 kaffir lime leaves
• 1 stick lemongrass
• 1⁄2 garlic clove, chopped finely
• 1⁄2 large red chili, seeded, sliced
• fresh coriander, chopped
• 1 tablespoon grated palm sugar
• 1 tablespoon limes or 1 tablespoon lemon juice
• splash light soy sauce
• splash fish sauce

directions

1. Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers.
2. Preheat barbecue or preheat oven to 220°C/200°C fan-forced.
3. Slice ginger thinly then cut into long thin strips. Remove the centre rib from the lime leaves; shred the leaves finely. Cut about 6cm from the end of the lemon grass stalk – you will only need the tender white section. Discard tough outer layer and green top section. Split lemon grass in half, remove the v-shaped centre. Chop the lemon grass finely.
4. Place the salmon on a sheet of lightly greased foil on an oven tray; top with all ingredients. Fold up foil to enclose salmon and form a parcel. Barbecue (or cook in oven) for about 8 minutes or until done as desired. Salmon is best served rare in the centre.
5. Serve with steamed rice, Chinese broccoli and lime wedges, if desired.

Reviews

[MMs4949]

I can see how this is a winner recipe!! The Thai taste is enhanced by the Kaffir lime leaves and it is a super easy salmon dish...Great Job