Thai salmon

Serves 4

Delicious with coconut rice, fresh mango slices, coriander and lime wedges.

Ingredients

  • 1 green bird’s eye chilli, roughly chopped
  • 1 clove of garlic, peeled and chopped
  • 1cm fresh ginger or galangal, peeled and roughly chopped
  • 3 kaffir lime leaves, roughly chopped and stems removed
  • 2 lemongrass stalks, roughly chopped (white part only)
  • 1 tbsp coconut oil
  • 1 tbsp soy sauce
  • 2 tbsp fish sauce
  • 50g palm sugar, grated
  • 2 tbsp lime juice
  • 4 200g skinless salmon fillets, pin boned

Method

Preheat the grill to 200°c.

  1. Place the chilli, garlic, ginger or galangal, lime leaves and lemongrass into a food processor and blitz really well until all the fibres have broken down into a paste. Heat the coconut oil in a small saucepan then add the paste, stirring it around for 1 minute to cook before adding the soy sauce, fish sauce and palm sugar. Mix well and cook for 1 minute until the sugar has dissolved, then add the lime juice and remove the pan from the heat.
  2. Ensure there are no remaining bones in the salmon and place the upside down fillets on a baking tray lined with foil. Cook under the preheated grill for 5 minutes, remove from the oven and, very carefully with a small angled palette knife and your fingers, gently turn each piece of salmon over, being very careful not to break the fillets. Add the paste gently but liberally to the top, forming a crust, and place back under the grill until bubbling and browning.

Chilli glazed salmon skewers

Serves 4

Ingredients

  • 2 tbsp Thai chilli jam (p.195)
  • 400ml tinned coconut milk, shaken well before opening
  • 1 tsp tamarind paste
  • 1 tbsp lime juice
  • 1 tbsp fish sauce
  • 1 kaffir lime leaf, thinly sliced
  • 4 200g skinless salmon fillets, pin boned and cut into 3cm cubes
  • 1 tbsp sunflower oil

Method

  1. In a small saucepan over a medium heat, bring the chilli jam and coconut milk to a simmer. Add the tamarind, lime juice, fish sauce and kaffir lime leaf then simmer for a few more minutes to reduce.
  2. Preheat a griddle pan or barbecue to a medium heat. Thread the salmon cubes onto eight metal skewers, and brush both sides with the glaze.
  3. Brush the grill rack or pan with the sunflower oil and cook the salmon, turning regularly, for 3 to 4 minutes or until charred. Brush with more glaze once cooked.

Pesto and parmesan salmon

Serves 4

Serve with oven roasted vine tomatoes or a big Mediterranean salad.

Ingredients

  • 100g Parmesan block, in chunks
  • 100g bread, broken into pieces
  • 100g pesto (p.192)
  • 1 tbsp olive oil
  • Pinch of flaked sea salt
  • Grind of black pepper
  • 4 200g skinless salmon fillets, pin boned
  • 1 lemon, zested

Method

  1. Place the Parmesan into the food processor first, whizz into breadcrumb-sized pieces, then pour into a bowl. Add the bread to the processor and whizz into actual breadcrumbs, then add the Parmesan back in along with the pesto, olive oil, a pinch of salt and a grind of black pepper. Blend until a wonderful bright green paste forms.
  2. Ensure there are no remaining bones in the salmon and place on a baking tray lined with foil. Cook under the preheated grill for
    5 minutes, remove from the oven and, very carefully with a small angled palette knife and your fingers, gently turn each piece of salmon over, being very careful not to break the fillets.
  3. Liberally and evenly spread your breadcrumb mixture over the top of the salmon, pushing it down so the crust sticks to the fish. Finish by sprinkling more mixture over the top without pressing it down, so that when the crust cooks it will have great texture. Place back under the grill until brown.
  4. Top the cooked salmon with lemon zest. Enjoy.

Recipes by Justine Murphy, The mymuybueno Cookbook

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