Salmon goes to Thailand
coconut, ginger and chilli baked salmon
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 2 | Steaks | Main,Savoury | Bake | Less than 30 minutes |
Ingredients
- 2 salmon steaks
- 2 tbsp peanut oil
- 2 sticks lemon grass
- 2 very small red chillies
- 1 inch of root ginger, peeled and finely chopped
- 30g/1oz creamed coconut
- 1 lime
- Salt and pepper
Method
1 Preheat oven to 200C/400F/Gas 7.
2 Wash steaks and pat dry.
3 Cut two pieces of aluminium foil, large enough to wrap steaks.
4 Place a steak in centre of each and season with salt and pepper.
5 In a pan on a low heat mix oil, lemon grass, chilli, ginger and coconut. Stir for five minutes. Take care not to burn.
6 Pour the contents of the pan over the steaks.
7 Fold the foil over the salmon, crimping together on top.
8 Put parcels on a baking tray and bake in oven for 10 minutes.
9 Remove from oven and open parcels. Remove herbs and chillies. Serve with half a lime. We suggest you serve with aromatic rice.
