On any given day, if you’re raiding your fridge and scratching your head over a quick dinner, look no further. This is your solution. Well, that’s provided that you have some type of fish in your fridge/freezer. This recipe is as easy as 1-2-3.
1. Wash and bruise any Thai ingredients you have
2. Throw in all ingredients into a roasting tray
See, I told you. No hassle. No mess. Dinner in 30 minutes flat.
You could use all the ingredients or just some of them. The essentials are green chillies, lemongrass and ginger. I’ve tried this recipe with just lemongrass and green chillies and it also works out. So, get your ingredients in front of you and let’s start.
Thai Baked Salmon
- 3 salmon fillets (about 450-500 g) or any firm flesh fish (trout, sea bass, snapper would work just fine), deboned and scaled
- 2 green chillies, sliced horizontally, seeds intact
- 1 inch piece ginger, smashed
- 1 inch piece galangal/blue ginger, smashed
- 2 lemongrass, bruised
- 3-5 kaffir lime leaves, bruised
- 1 small shallot, smashed
- juice of 1 lime
- 200 ml coconut cream diluted with 200 ml of water
- 2 tsp sea salt
1.Preheat your oven to 180°C/ 350°F. Pat dry your prepared salmon fillets and put aside.
2. Using a mortar and pestle, pound the ginger,galangal,lemongrass,kaffir lime leaves and shallot individually. You just want a ‘smashed’ effect so that the essential oils/juices are released.
3. In a medium roasting tray,lay your salmon fillets, skin side up on the tray. Then roughly scatter your other ingredients around the salmon pieces. It doesn’t matter how you arrange your fish and ingredients but you want the salmon flesh to be flat on the roasting tray.
4. In a measuring jug/bowl, mix your coconut cream and water and then add the salt and lime juice. Your mixture should be slightly salty.
5. Gently pour the coconut cream mixture into your tray, from the side so that your salmon skin does not get damp. Coconut cream mixture should come about 1/4 to 1/2 way up the salmon fillets. Reserve the extra coconut cream mixture, if any.
6. Sprinkle some flaky sea salt and freshly ground pepper over the salmon skins.
7. Bake in the middle rack of oven for 15-20 minutes, depending on thickness of salmon fillets.
8. Remove from oven. Serve with plain rice with the gravy drizzled over it.
- If you need more coconut gravy, add a little more water or the extra coconut cream mixture about halfway through the cooking when the mixture in the tray has thickened.
- If you want a crispier salmon skin, adjust the oven temperature to 200°C/390°F and move the roasting tray to the top rack/broiler for the last 1-2 minutes of baking.
The delicate lemongrass and lime flavours in the coconut broth complement the rich and delicate flesh of the salmon. When you use your fork to cut into the flesh, the meat just flakes off so beautifully. Baking it in a coconut broth allows the salmon to retain its moisture and juices.
I love this dish. It’s so simple and satisfying and can be eaten on any kind of day.
What more could you ask for ?