Thai Baked Salmon - cooking recipe
Ingredients
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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
Preparation
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Remove the skin from the salmon if desired. Remove the pin bones in the salmon with tweezers.
Preheat barbecue or preheat oven to 220\u00b0C/200\u00b0C fan-forced.
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.
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.
Serve with steamed rice, Chinese broccoli and lime wedges, if desired.
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