Fantastic, Delicious, Easy and Light Thai Salmon. Seriously Good Stuff.

Fresh, green and with bags full of flavour!
Fresh, green and with bags full of flavor! Photo by Naila Fateen

Midweek dining generally is devoid of creativity, by the time my wife I and hit the kitchen it’s usually around 9, so we often resort to a nice big salad or tried and tested easy favourites (usually still very tasty, but tried and perfected many times previously) that can have us eating at a somewhat godly hour. There are a few times, however, when one of us is struck with a bolt of lightning-like culinary inspiration and a new favourite is born. This here dish is one such case; it’s a very simple fillet of salmon topped with a very quick and easy to do paste (very similar to green curry paste) that’s stuck in the oven for a few minutes and out comes a near-perfect piece of fish, a little sweet, a little spicy, a little zest, very fresh and extremely well cooked, and the best thing about it, you still get to taste the salmon in all its glory. I seriously recommend it hehehe. You’ll find the recipe after the jump.

Makes enough for 2 large salmon fillets

2 300-350g fillets of Good Quality Salmon (you can choose to skin them or to cook them with the skin on and then not to eat the skin)

Handful of fresh coriander

1 Thai bird chili, deseeded and chopped (or not deseeded for the wild at heart)

3 cloves of garlic roughly chopped

1 thumb sized piece of ginger peeled and chopped

2 spring onions roughly chopped

1 lemongrass stalk roughly chopped (remove the dry husky bits first)

4 kaffir lime leaves, just cut away the central stem

Juice of 1 lime (you may want to add more if your particular lime isn’t too juicy)

About 1-1 1/2 tbsp of dark soy sauce

1-1 1/2 tbsp of rice wine vinegar

2 tsp of fish sauce

1 tbsp of sesame oil

1 tbsp of brown sugar

Stick everything (except the salmon) into a food processor or blender and blitz until a nice homogenous paste forms. Place the salmon fillets (skin side down) on a non-stick baking tray, and slather the fillets with the paste (you can let them marinate for about 30mins here, but there should be so much of the sauce, you really won’t need to), simply stick in the oven for 10-13 mins, take them out and enjoy! It’s really this simple.

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